Recipes - Butternut Squash Mac and Cheese Muffins - Los Angeles Salad Company
Mac & Cheese Muffins - with hidden butternut squash purée! Makes 48 muffins
Ingredients 2 lb of Los Angeles Salad Company Diced Butternut Squash, cooked and puréed
1/4 cup unsalted butter, plus more for greasing
1/4 cup all-purpose flour, plus more for dusting
1 lb of elbow macaroni
5 cups of whole milk
1 1/2 lb sharp cheddar cheese, shredded
1/2 cup of grated parmesan cheese
1 tsp of kosher salt
1/2 tsp of freshly ground Pepper
4 tbsp of unsalted butter, melted
1/2 cup of Panko (Japanese) bread crumbs
1/4 cup of grated parmesan cheese
Directions 1. Make butternut squash purée; Fill saucepan with one inch of water and place steamer basket in it. Bring water to a boil, place the squash in basket. Put lid on and turn heat down to low. Steam until squash is soft and a fork goes in easily (about 15 minutes). Place squash in high powered blender or food processor. Add 1 to 3 tbsp of water if necessary and blend until smooth.
2. Preheat the oven to 375°F. Grease a standard 12-cup muffin pan with butter, then dust with flour, tapping out the excess.
3. Bring a saucepan with salted water to a boil over high heat. Add the macaroni, stir, and return to a boil. Cook until just shy of al dente, 6 to 7 minutes. Drain. Set the macaroni aside.
4. In a heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3 to 5 minutes.
5. Add the cheeses, salt, and pepper to the sauce and stir until all the cheese is melted and the sauce is smooth. Add butternut squash purée. Stir. Remove from the heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm.
6. To make the topping, in a small bowl, stir together the butter, bread crumbs, and parmesan until well mixed.
7. Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, dividing it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15–20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins, still in the pan, for at least 2 hours or up to 24 hours so they will hold their shape.
8. Unmold the muffins using a small, sharp knife. Rewarm in a 350°F oven for about 5 minutes, and serve.