I roasted an Ambercup Squash the other day. It's an incredibly rich and flavorful winter squash that vaguely resembles a more intense version of butternut squash. And, while I didn't originally intend to make squash macaroni and cheese out of this? It is always a delicious way to utilize puréed squash!
I actually found myself late at night and starving. I do this often when I'm working double shifts at work and just come home needing some kind of sustenance. I'm a foodie. I don't like going without food for long periods of time. I get grumpy and unpleasant to be around. Tonight I found myself with enough energy to attempt to make macaroni and cheese! Which is one of my favorite comfort foods. Although not quite enough energy to finish it. I woke up still starving in the morning with a perfectly cooked roux ready to pick up again in the morning.
The other day I was completely out of milk and made Macaroni & Cheese w/ Greek Yogurt. It was absolutely delicious and I will probably never go back to buying milk again! But there are different versions of macaroni and cheese to make and I have copious amounts of ambercup squash on hand. So, it seemed like only a natural fit to combine the two. In what is hands down the best macaroni and cheese that I have made this year!
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Variations of Squash Macaroni & Cheese
I make a wide variety of macaroni and cheese. It's one of my favorite dishes to make. I make a classic macaroni with Greek yogurt, instead of milk. As well as more interesting things like salmon and roasted squash and pecans macaroni and cheese.
This squash macaroni & cheese combines ambercup squash, Greek yogurt, butter, Worcestershire sauce, and freshly grated cheddar cheese. There is truly nothing better. I will never go back to powdered boxed cheese again! The addition of the squash is also a favorite of mine. You can easily substitute calabaza, butternut, or other winter squash of choice.
I used Roasted Ambercup Squash in this recipe. This takes a couple of hours and requires aluminum foil and a baking dish. I am a big fan of ambercup squash. It's a medium-sized variety with dense flesh and a lot of flavor. You can easily substitute butternut squash, pie pumpkin, or other gourd of choice.
Cook Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
DO NOT DRAIN. Remove the pasta from the water with a slotted spoon or pour the water into a heat-safe bowl. Since Greek yogurt isn't as thin as milk or cream in classic macaroni and cheese recipes, you will need to cut it with the pasta water. Tap water will not taste the same. You want to use the water that the pasta has been boiling in.You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
Add Greek yogurt, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate. Although this is less of an issue with yogurt as it is milk or cream, it is still something to watch out for!
Add squash purée and stir until combined.
Meanwhile, grate the cheddar cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
Add just enough of the reserved pasta water to thin out the sauce. I typically use about 1/4 to 1/2 cup. Although it does vary slightly from batch to batch.You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.
Add noodles and stir until fully coated in the cheese sauce.If necessary, add more water to achieve the right consistency.
Bake Macaroni and Cheese
Pour macaroni and cheese into greased baking dish.
Bake for 30-40 minutes, or until the top begins to brown.
Let cool slightly and cut into 2-inch squares. Serve immediately.
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