Should I Cook It?

Part comfort food, part kitchen experiment. I wanted to see if this butternut squash twist would level up mac and cheese… or ruin it completely.

Butternut Squash Mac and Cheese: EP#53

Here’s how I made it…⬇️

Ingredients

• 2 cups Butternut Squash, cubed
• 2 cups macaroni pasta
• 1½ cups chicken broth (or use vegetable broth)
• ¼ tsp. salt
• Pinch garlic powder
• 1 roasted red pepper, chopped
• ½ cup Gouda cheese, cubed
• 1 cup grated marble cheese

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Steps

1. Cooked the pasta. Drained it in a colander and set it aside. Placed the cubed squash in the same pot used to cook the pasta (see recipe notes below). Poured in just enough chicken broth to cover. Brought the broth to a boil and cooked the squash until it was tender. Drained the squash, then pureed it. Seasoned the puree with salt and garlic powder. Then added roasted red pepper and Gouda cheese. Mixed the puree mixture with the cooked pasta. Topped it with grated cheese.

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Recipe Notes:

• Use a Bigger Pot → Had to wash two pots. The first on was too small to combine the puree with the cooked pasta.
• Smaller Gouda cubes → The Gouda tastes amazing in this mac and cheese but my cubes were too big. Next time smaller cubes.
• Roast Your Own Red Pepper → Under the broiler.
• Add milk?→ Add it at the end for a creamier version. I didn’t think it needed it.
• Will I Make Again? → Oh yeah…this mac and cheese won me over!

Will you cook it? Let me know!

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Watch the Video: https://www.youtube.com/@shouldicookit/shorts

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