I recently purchased a Quick Vegetarian Main Dishes cookbook from Pampered Chef, as an alternative to eating meat every day and incorporating more veggies into my diet. I came across this recipe and had also been seeing variations of it on cooking shows, so I decided to give it a try. Since today was a cool, rainy day, it was the perfect time to try my new recipe and satisfy my craving for some homemade mac ‘n cheese. I hope you all will try it and let me know what you think.
16oz uncooked medium shell pasta
1 pack (12 oz) frozen butternut squash, THAWED
1 can (12 oz) evaporated milk
2 cups shredded six-cheese Italian cheese blend
1/2 tsp salt
1/8 teaspoon ground nutmeg
additional ground nutmeg (optional)
1) for pasta, bring salted water to a boil and cook pasta according to package directions. Carefully remove 1/4 cup of the cooking water for later use. Drain pasta, and set aside.
2) for sauce, place squash into a 3-qt. saucepan; gradually add milk, whisking constantly. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add salt, nutmeg, and reserved cooking water; stir until smooth.
3) add sauce to pasta and mix to coat. Serve into dish/plate and sprinkle with additional nutmeg, if desired.