Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Nutty Home-Style Mac & Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-au-fromage-reconfortant-avec-une-touche-de-noisettes-10449.jpg PT45M PT1H28M PT2H13M
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.
6
2 1 2 2
1 lb (454 g) butternut squash, peeled and diced, divided 2 tsp. (10 mL) vegetable oil 1/4 tsp. (1 mL) salt 3 cups (750 mL) 2 % milk, divided 1 1/2 cup (375 mL) 35 % whipping cream, divided 150 g cremini mushroom, trimmed and separated 1/4 cup (60 mL) unsalted butter 3 Tbsp. (45 mL) all-purpose flour 1/4 tsp. (1 mL) ground nutmeg and black pepper 1 lb (454 g) cavatelli or elbow pasta 1 1/2 cup (375 mL) shredded Canadian extra sharp cheddar cheese 1 1/2 cup (375 ml) shredded Douanier cheese 2/3 cup (160 mL) crumbled Bleu Bénédictin cheese 1 cup (250 mL) shredded Avonlea Clothbound cheddar cheese
Nutty Home-Style Mac & Cheese

Nutty Home-Style Mac & Cheese

Rate this recipe
1 Vote
6
servings
0:45
Preparation
1:28
COOKING
2:13
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    butternut squash, peeled and diced, divided
  • 2 tsp.
    (10 mL)
    vegetable oil
    You might like:

    Flyer Deal  (1)
    SAVE $2.91
    Unico Vegetable oil

    Unico Vegetable oil

    $9.88 ea.

    3 L


  • 1/4 tsp.
    (1 mL)
    salt
  • 3 cups
    (750 mL)
    2 % milk, divided
    You might like:

    Flyer Deals  (3)
    SAVE $2.00
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

    $3.49 ea.

    2 L OR SELECTED SIZES, SELECTED VARIETIES


    SAVE $2.00
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

    $3.49 ea.

    2 L OR SELECTED SIZES, SELECTED VARIETIES


    SAVE $2.00
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

    $3.49 ea.

    2 L OR SELECTED SIZES, SELECTED VARIETIES


  • 1 1/2 cup
    (375 mL)
    35 % whipping cream, divided
  • 150 g
    cremini mushroom, trimmed and separated
    You might like:

    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $3.79 ea.

    227 g PRODUCT OF ONTARIO


  • 1/4 cup
    (60 mL)
    unsalted butter
  • 3 Tbsp.
    (45 mL)
    all-purpose flour
    You might like:

    Flyer Deals  (4)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


    ROBIN HOOD COCONUT FLOUR

    ROBIN HOOD COCONUT FLOUR

    $6.49 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD ALMOND FLOUR

    ROBIN HOOD ALMOND FLOUR

    $14.99 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


  • 1/4 tsp.
    (1 mL)
    ground nutmeg and black pepper
  • 1 lb
    (454 g)
    cavatelli or elbow pasta
    You might like:

    Flyer Deals  (4)
    CATELLI SMART, BISTRO OR WHOLE GRAINS PASTA

    CATELLI SMART, BISTRO OR WHOLE GRAINS PASTA

    2 for/ $5.00

    340 - 375 g SELECTED VARIETIES


    ANNIE’S PASTA DINNER

    ANNIE’S PASTA DINNER

    2 for/ $6.00

    149 - 170 g SELECTED VARIETIES


    CATELLI SMART, BISTRO OR WHOLE GRAINS PASTA

    CATELLI SMART, BISTRO OR WHOLE GRAINS PASTA

    2 for/ $5.00

    340 - 375 g SELECTED VARIETIES


    ANNIE’S PASTA DINNER

    ANNIE’S PASTA DINNER

    2 for/ $6.00

    149 - 170 g SELECTED VARIETIES


  • 1 1/2 cup
    (375 mL)
    shredded Canadian extra sharp cheddar cheese
    You might like:

    Flyer Deals  (4)
    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


    1/2 Price
    Castello Tickler Cheddar OR Danish Fontina

    Castello Tickler Cheddar OR Danish Fontina

    Deli Cut, Prices As Marked


    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $15.99 ea.

    400 g


    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


  • 1 1/2 cup
    (375 ml)
    shredded Douanier cheese
  • 2/3 cup
    (160 mL)
    crumbled Bleu Bénédictin cheese
  • 1 cup
    (250 mL)
    shredded Avonlea Clothbound cheddar cheese
    You might like:

    Flyer Deals  (4)
    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


    1/2 Price
    Castello Tickler Cheddar OR Danish Fontina

    Castello Tickler Cheddar OR Danish Fontina

    Deli Cut, Prices As Marked


    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $15.99 ea.

    400 g


    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


  • Topping:

  • 1 cup
    (250 mL)
    Panko breadcrumbs, toasted
  • 1/2 cup
    (125 mL)
    toasted hazelnut, finely chopped
  • 1/4 cup
    (60 mL)
    chiffonade or finely chopped parsley
  • 3 Tbsp.
    (45 mL)
    finely shredded Avonlea Clothbound cheddar cheese
    You might like:

    Flyer Deals  (4)
    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


    1/2 Price
    Castello Tickler Cheddar OR Danish Fontina

    Castello Tickler Cheddar OR Danish Fontina

    Deli Cut, Prices As Marked


    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $15.99 ea.

    400 g


    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    sage
  • 1/2 tsp.
    (2 mL)
    salt
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.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.