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Butternut Mac and Cheese with Cottage Cheese on a plate
Andre Lewis

Butternut Mac and Cheese with Cottage Cheese

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb peeled butternut squash cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp fine salt divided
  • 12 oz dry elbow macaroni
  • 1 cup small-curd cottage cheese
  • 1 1/2 cups whole milk
  • 6 oz sharp cheddar cheese freshly shredded
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 2 tbsp whole milk per portion for reheating

Method
 

  1. Heat oven to 425°F. Toss squash with oil and 1/4 teaspoon salt on a sheet pan. Roast 25 to 30 minutes, turning once, until very tender.
  2. Meanwhile, boil macaroni in a large pot according to package time until just tender; drain well.
  3. Blend warm squash, cottage cheese, 1 1/2 cups milk, mustard, remaining salt, and pepper completely smooth. Pour into empty pasta pot; warm over low 3 to 4 minutes, stirring.
  4. Remove from heat; stir in cheddar by handfuls until melted. Fold in macaroni; keep sauce loose without reducing.
  5. Divide among six shallow containers; refrigerate within 2 hours and chill fully. Cover; freeze up to 2 months for best texture.
  6. Put one frozen portion and measured reheating milk in a microwave-safe bowl under a loose microwave-safe cover. Microwave at 50 percent power 3 minutes. Break apart and stir; heat at full power in 30-second bursts, stirring between, until all reaches 165°F, usually 2 to 4 minutes more.