Kabocha Mac and Cheese
A creamy stovetop mac and cheese made with sweet kabocha squash, sharp cheddar, and garlicky milk for a comforting vegetable-forward dinner.
Prep: 15 min · Cook: 30 min · Yield: 6 · Method: Stovetop
Ingredients
- 2 cups kabocha squash
- 12 ounces elbow macaroni
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 8 ounces sharp cheddar cheese
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon smoked paprika
Cooking instructions
- Peel and seed the kabocha squash, then cut it into 1-inch cubes. Place it in a saucepan with the milk, butter, garlic, salt, black pepper, and smoked paprika. Bring to a gentle simmer over medium heat, cover, and cook until the squash is very tender, about 15 minutes. (about 15 min) — Gentle simmer
- Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just tender. Reserve 1/2 cup of the pasta water, then drain the macaroni. (about 10 min) — Boiling
- Transfer the softened squash mixture to a blender and blend until completely smooth. Use caution when blending hot liquid, venting the lid and covering it with a kitchen towel. (about 3 min) — Hot
- Return the drained macaroni to the pot over low heat. Pour in the squash sauce and add the cheddar a handful at a time, stirring until melted and creamy. Stir in reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce. (about 5 min) — Low heat
- Taste and adjust the salt and pepper. Serve immediately while hot and creamy. (about 2 min) — Hot