I made this for Thanksgiving and it lasted exactly 1 hour. It was soo creamy and good
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Ingredients
- 1 lb pasta of choice I used rigittoni. Save some of the pasta water if needed to thin your sauce.
cheese:
- 1 cup shredded white cheddar
- 1 cup shredded gouda
Roux:
- 3 tbsp butter
- 3 tbsp flour you can use 1:1 gluten free baking flour
- 1 3/4 cups milk of choice (unsweetened)
- 1 tbsp fresh sage
- 1 tbsp fresh thyme
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper optional
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp nutmeg
- 3/4 cup butternut squash puree I just peel, diced and boiled the squash and the pureed in the blender.
Ingredients
cheese:
Roux:
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Instructions
- Cook pasta to al dente adding a generous amount of salt to the pasta water.
- In a saucepan over medium heat, melt the butter and add the flour, whisking to combine. Cook for about 1 min.
- Add the milk, whisking continuously, until it starts to simmer and thicken.
- Add the fresh herbs and spices.
- Whisk in the squash puree and heat through.
- Remove from the heat and add in the cheeses stirring until the cheese is melted and the sauce is smooth.
- Mix in you pasta and add a little pasta water if it seems to thick.
- Add more and salt and pepper to taste and serve with Parmesan cheese.
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