STOVE-TOP BUTTERNUT SQUASH MAC & CHEESE

Stove-Top Butternut Squash Mac & Cheese image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 8

1/2 pound 8 ounces pasta (macaroni, rotini, penne, or shells)
4 cups butternut squash (peeled, seeded, and cubed (about one 2 1/2 pound squash))
1 pint 2 cups heavy whipping cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt + more for cooking the pasta and squash + more to taste (if desired)
1/4 teaspoon freshly ground black pepper + more to taste
4 cups shredded sharp cheddar cheese (16 ounces)

Steps:

Cook the pasta until al dente, according to package instructions. Drain the water and set the pasta aside.
While the pasta cooks, make the sauce. Fill a medium pot halfway with water and add a pinch of salt. Set on the stove over high heat. Add the butternut squash and bring to a boil. Cook until tender, 5-6 minutes. Drain the water and set the cooked squash aside.
Reduce heat to medium and return the pot to the stove. Add the heavy whipping cream, thyme, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook, stirring frequently with a whisk, until thickened slightly, 3-4 minutes. Add back the butternut squash. Remove from heat and either (carefully!) use an immersion blender to completely puree the sauce, or pour into a blender to puree. Return to the pot. Add the cheese, stirring until melted. Taste the sauce and add additional salt and pepper if desired. Add the pasta to the sauce and stir gently until all of the pasta is coated. Serve.