Imprimer ma sélection
Preparation
Preheat oven to 375°F (160°C).
Line baking sheet with parchment paper; set aside.
In medium bowl, toss half of the butternut squash with oil and salt.
Place on prepared baking sheet and roast for 35 minutes or until squash pieces are soft and easily poked with a fork.
Place roasted butternut squash in blender with ½ cup (125 mL) of milk and ½ cup
(125 mL) of cream; blend on high until smooth. Set aside.
In medium saucepan, combine remaining milk and cream, heat over medium heat until bubbles start to form around the edge of the saucepan and steaming about 10 minutes, stirring occasionally.
Meanwhile, add remaining butternut squash to heated milk and cream mixture and cook over low heat until soft when poked with a fork, about 20 minutes.
Strain butternut squash and reserve milk and cream mixture.
Return milk and cream mixture into saucepan; add mushrooms nd cook on low heat until
mushrooms soften, about 3 minutes.
Strain mushrooms and reserve milk and cream mixture.
In a clean medium saucepan, melt butter over medium heat.
Mix in flour until fully incorporated.
Stirring constantly with wooden spoon, cook for 5 minutes.
Slowly whisk in reserved milk and cream mixture, nutmeg and pepper.
Simmer on low heat, constantly stirring until sauce is thick enough to coat the back of a spoon, about 20 minutes.
In large pot of boiling, salted water, cook pasta according to package directions; drain and
spread on parchment lined baking sheet; set aside.
Preheat oven to high broil.
Remove, sauce from heat and whisk in one at a time the Extra Sharp Cheddar, Douanier and Bleu Bénédictin cheeses (the sauce will be thick and stringy with melted cheese).
Stir in reserved butternut squash puree.
In large pot, mix together sauce, pasta and reserved butternut squash and mushrooms until well combined.
Transfer into a 13x9-inch (3 L) glass baking dish and sprinkle with Avonlea Clothbound Cheddar cheese.
Broil on middle rack, until bubbly and top is crispy, about 5 minutes.
Topping:
In small bowl, combine breadcrumbs, nuts, parsley, Avonlea Clothbound Cheddar cheese, sage, and salt.
Sprinkle over hot pasta in dish. Serve.
Chef tip:
Combining the pasta with the cheese sauce while they’re both hot helps guarantee a moist and creamy mac and cheese.