Best 2 Butternut Mac And Cheese Pioneer Woman Recipes

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**Indulge in a Creamy and Comforting Culinary Delight: Butternut Mac and Cheese**

If you're seeking a dish that embodies both comfort and elegance, look no further than the Butternut Mac and Cheese. This culinary masterpiece combines the rich, nutty flavor of butternut squash with the classic indulgence of macaroni and cheese, resulting in a harmonious symphony of flavors. Discover the secret to creating this delightful dish in two extraordinary variations: the Pioneer Woman's Butternut Mac and Cheese and the Butternut Squash Mac and Cheese with Bacon. Prepare to tantalize your taste buds as we embark on a culinary journey to savor this comforting masterpiece.

Here are our top 2 tried and tested recipes!

MACARONI AND CHEESE



Macaroni and Cheese image

Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16

4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the macaroni until still slightly firm. Drain and set aside.
  • In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
  • Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
  • Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
  • In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
  • Use a fork to crumble the gorgonzola.
  • Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

BUTTERNUT MAC AND CHEESE (PIONEER WOMAN) RECIPE - (4.1/5)



Butternut Mac and Cheese (Pioneer Woman) Recipe - (4.1/5) image

Provided by Shelly17

Number Of Ingredients 10

12 ounces, weight Macaroni
1/2 whole Butternut Squash
Olive Oil, For Drizzling
2 whole Yellow Onions, Sliced
8 Tablespoons Butter
2 Tablespoons Flour
2 cups Whole Milk
Salt And Pepper
2 cups Grated Sharp Cheddar
1/2 cup Seasoned Breadcrumbs

Steps:

  • Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside. Preheat the oven to 400 degrees. Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesn't get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use. When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher. Sprinkle it with salt and pepper and set it aside. While you're roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Stir occasionally, cooking the onions until they're deep golden brown. Remove them to a plate and set them aside. To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook it, whisking gently, for a couple of minutes or until slightly thick. Taste and adjust seasonings. You'll probably want to add more salt! Turn the heat to low and stir in the mashed butternut squash. When it is warmed, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed. Melt the remaining butter and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake it (I do it straight in the skillet!) at 400 degrees for about 15 minutes, or until the crumbs are golden and the edges bubbly. Serve immediately!

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the mac and cheese will be. Use freshly grated cheese, real butter, and fresh vegetables.
  • Cook the pasta al dente: Al dente pasta is slightly firm to the bite and will hold its shape better in the mac and cheese.
  • Make a roux: A roux is a mixture of butter and flour that is used to thicken the cheese sauce. It helps to prevent the sauce from becoming too thin or runny.
  • Use a variety of cheeses: A combination of different cheeses will give the mac and cheese a more complex flavor. Try using a combination of sharp cheddar, Parmesan, and Gruyère.
  • Add vegetables: Vegetables add flavor, color, and nutrients to the mac and cheese. Try adding roasted butternut squash, broccoli, or cauliflower.
  • Season the mac and cheese to taste: Add salt, pepper, and other spices to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
  • Serve the mac and cheese immediately: Mac and cheese is best served hot and fresh out of the oven.

Conclusion:

Butternut squash mac and cheese is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make the best butternut squash mac and cheese that you have ever tasted.

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