Macaroni and Cheese is certainly a kid favorite, but we felt like it needed a major makeover for Back to School! We’ve combined toothsome, al dente fusilli pasta with cubes of nutritious delicata squash, and everything is cooked right in the same pasta pot. The cheese sauce is flavored with Garlic Gold® Oil instead of butter, for lots of flavor and lower cholesterol, too. Finally, our Garlic Gold® Parmesan Nuggets provide a perfectly crunchy topping, no baking required. We hope you enjoy it as much as we did!
-Coco Morante, Recipe Editor for Garlic Gold®
Macaroni and Cheese with Delicata Squash
2014-09-03 11:53:29
Serves 4
Ingredients
- 1 medium (1-pound) delicata squash, peeled, deseeded, and diced into 1/2-inch cubes
- 1/2 pound fusilli pasta (regular or whole wheat)
- 2 tablespoons Garlic Gold® Oil
- 2 tablespoons all purpose flour
- 1 cup milk (whole or low-fat)
- 1 cup (4 ounces) shredded cheddar cheese (regular or low-fat)
- Garlic Gold® Parmesan Nuggets
Instructions
- In a medium (3-quart) saucepan, bring 1 1/2 quarts of water to a boil. Season with one teaspoon sea salt if desired.
- Add the diced squash and pasta to the water and boil until pasta is al dente and squash is fork tender, about 10 to 12 minutes.
- While the pasta and squash are cooking, prepare the cheese sauce. In a small (1-quart) saucepan, heat the Garlic Gold® Oil and flour over medium-low heat, stirring frequently. When the mixture begins to bubble and simmer, continue to cook for a minute or so, just to get rid of the raw floury taste but not to brown.
- Slowly pour the milk into the butter and oil mixture, stirring briskly to combine. When the sauce has thickened, turn off the heat and add the shredded cheese, stirring until the cheese has completely melted and mixed into the sauce.
- Drain the pasta and squash, then pour into a large serving bowl. Add the cheese sauce and stir to combine. Top with Garlic Gold® Parmesan Nuggets and serve.
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