Baked Butternut Macaroni & Cheese with Barilla Whole Grain Elbow Pasta2015-01-11
By: Stanford University, Residential & Dining Enterprises
Elaine Magee, MPH, RD
Chef Joe Guinto
- 2 lb 11 oz Barilla Whole Grain elbow pasta (Barilla Whole Grain or Barilla ProteinPLUS® penne can be substituted)
- 3 lb fresh butternut squash cubes
- 3 lb fresh acorn squash cubes
- 4 cloves garlic
- 1 sweet onion, chopped
- 2 Tbsp extra-virgin olive oil (canola oil can be substituted)
- Freshly ground black pepper
- Light salt (optional)
- 3 cups whole milk
- Freshly ground nutmeg
- 2 cups shredded Parmesan cheese
- 1 cup part-skim ricotta (burrata cheese can be substituted)
- Topping (Blended and Baked)
- 6 tablespoons butter
- 3/4 cup panko crumbs
- 3/4 cup ground gingersnap cookies
- Topping (Fresh Toss)
- Heirloom tomatoes, chopped
- Fresh arugula leaves
Cook the Barilla® pasta for 2 minutes less than the time indicated on the package. Drain pasta and
drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool
in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic
container; refrigerate and use within several hours.
Coat one sheet pan with canola cooking spray. Add the squash cubes, garlic, and sweet onion to sheet pan and drizzle with the olive oil. Toss with a spatula or gloved hands to coat squash evenly with oil. Season with freshly ground black pepper to taste (light salt to taste is optional). Bake in a 425°F oven for 20 minutes, turning pan after 10 minutes, or until the squash is cooked throughout and browned in spots.
Reduce the oven to 350°F. In a food processor or mixer, working in batches if necessary, combine the roasted squash and the milk and process until smooth. Add nutmeg to taste and pulse or beat briefly with a mixer to blend well. Pour the puree into a bowl large enough to stir in the pasta and Parmesan with a large spoon.
Coat one 2-inch hotel pan generously with canola cooking spray. Spread the pasta mixture into the prepared pan and dot with the ricotta or burrata cheese.
Make the Topping:
Add the butter to a saucepan and cook over medium heat, stirring constantly, until golden brown (it will smell like caramel). Add the bread crumbs and cookie crumbs and stir to combine. Sprinkle the mixture evenly over pasta mixture and bake for 30 minutes or until the pasta is heated through.
Plate individual servings, topping the hot pasta with chopped heirloom tomatoes and fresh arugula.
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.