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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
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  • 2 tsp.
    (10 mL)
    vegetable oil
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  • 1/4 tsp.
    (1 mL)
    salt
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  • 3 cups
    (750 mL)
    2 % milk, divided
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  • 1 1/2 cup
    (375 mL)
    35 % whipping cream, divided
  • 150 g
    cremini mushroom, trimmed and separated
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    227 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF CANADA GRAPE TOMATOES 283 g, PRODUCT OF ONTARIO


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    227 g, PRODUCT OF ONTARIO RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUCT OF ONTARIO GRAPE TOMATOES 283 g, PRODUCT OF ONTARIO


  • 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
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    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

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


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

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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.

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