Ingredients
b
1 whole butternut squash
c
8 oz cavatappi pasta
b
2 tbsp butter
f
2 tbsp flour
m
1 ½ cups milk
g
1 cup grated sharp cheddar
g
1 cup grated Gruyère
b
½ cup butternut squash purée
g
½ tsp garlic powder
p
½ tsp paprika
n
¼ tsp nutmeg
M
½ tsp Maldon salt
b
¼ tsp black pepper
o
4 –6 oz brie slices
F
Fresh thyme
Directions
1
Roast the squash @ 400°F until tender (45–50 min). Scoop most of the flesh, leaving a thin layer inside each half.
b
1 whole butternut squash
2
In a saucepan, melt butter → whisk in flour to make a roux (1 min). Gradually add milk until smooth and thick.
b
2 tbsp butter
f
2 tbsp flour
m
1 ½ cups milk
3
Season with garlic powder, paprika, nutmeg, salt & pepper. Stir in cheddar, Gruyère + butternut purée until creamy.
g
½ tsp garlic powder
p
½ tsp paprika
n
¼ tsp nutmeg
M
½ tsp Maldon salt
b
¼ tsp black pepper
g
1 cup grated sharp cheddar
g
1 cup grated Gruyère
b
½ cup butternut squash purée
4
Boil cavatappi until al dente → toss with the sauce.
c
8 oz cavatappi pasta
5
Spoon mac & cheese back into the butternut shells. Top with brie slices.
o
4 –6 oz brie slices
6
Bake @ 450°F for 8–10 min until the brie is bubbly and golden.
7
Finish with fresh thyme + flaky salt. Serve immediately.
F
Fresh thyme
M
Maldon salt
