Recipe of Eric Ripert Butternut Squash Mac and Cheese

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, butternut squash mac and cheese. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Mac and Cheese is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Butternut Squash Mac and Cheese is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have butternut squash mac and cheese using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Mac and Cheese:

1. Get 12 oz rigatoni (or favorite pasta)
2. Take 1 1/2 lb butternut squash
3. Take 2 3/4 cup milk
4. Get 1/4 cup all-purpose flour
5. Get 8 oz Gruyere cheese, shredded
6. Make ready 8 slice bacon, crumbled
7. Prepare 2 small sweet onions, cut into chunks
8. Make ready 1 cup seasoned panko crumbs
9. Take 2 tbsp butter, melted
10. Get fresh flat-leaf parsley

Instructions to make Butternut Squash Mac and Cheese:

1. Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
3. Meanwhile, in another very large skillet cook chopped bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden. Mix together with cooked bacon and set aside about 1/4 cup.
5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
6. Mix panko with melted butter & 1/4 cup bacon/onion mixture. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. Bake until top is browned, about 10 to 12 minutes. Cool 5 minutes. Sprinkle with parsley if desired. Makes 6 to 8 servings.

So that’s going to wrap it up with this special food butternut squash mac and cheese recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!