Naajo average mac-n-cheese

13 Mar

My husband is a fan too!

1 butternut squash (naajo) peeled, seeded, and cut into 1-inch cubes (about 3 cups)
2 1/2 cups water
1 chicken bouillon cube
1/2 cup milk powder
pinch of nutmeg
pinch of cayenne pepper
3/4 teaspoon salt
freshly ground black pepper
1 pound macaroni pasta
3/4 cup grated mimolette, gouda or edam cheese
2 tablespoons grated Parmesan
1/3 cup ricotta cheese
2/3 cup chopped fresh spinach or 1/3 cup frozen (thawed)

Combine squash, water, bouillon and milk powder in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheese, ricotta, Parmesan and spinach.

Optional baked variation:

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish.

Bake in preheated oven at 375° for 20-30 minutes. Serve immediately.

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4 Responses to “Naajo average mac-n-cheese”

  1. Joanna Beske March 13, 2012 at 6:20 pm #

    Sounds delicious. Where do you find ricotta cheese or do you make your own?

  2. Sharon March 13, 2012 at 6:29 pm #

    I have no idea how this taste (though it looks worth trying) but you definitely win points with the title!

Trackbacks/Pingbacks

  1. Toubab cooking 101 « Senegal Daily - August 30, 2012

    [...] using the basic white sauce and adding in puréed butternut squash and spinach leaves (kind of like this), some grits recipes and maybe [...]

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