With Thanksgiving this weekend, and fall harvest in full swing, here’s a macaroni recipe featuring Beemster Pumpkin Spice cheese that’s an ideal fit for the season. The first time I made it was about five years ago, for a get-together with family and friends. They were all so amazed how it tasted and how all the ingredients complimented one another. Since then, it has been part of our tradition when gathering on the first day of fall, and I hope that you will make it yours as well.
— Nicolina
Recipe: Beemster Pumpkin Spice Cheese and Butternut Squash Macaroni
- 3 cups Beemster Pumpkin Spice, shredded
- 1 large butternut squash
- 2 tbsp olive oil
- 1 (1 lb) box penne, Cellentani pasta, or elbow macaroni
- 3 tbsp butter
- ¼ cup flour
- 3 cu
- ps whole milk
- 1 tsp Dijon mustard
- 1 cup Beemster X-O (Extra Aged), shredded
- Roughly chopped flat-leaf parsley, to garnish
- Heat the oven to 400°F. Set aside 1 cup Beemster Pumpkin Spice for topping. Peel the butternut squash and cut in half lengthwise, Cut into ½-inch cubes and lay on a parchment-lined baking sheet. Toss with olive oil and season with salt and pepper. Roast for 20 min. or until squash is tender.
- Meanwhile, cook pasta according to package directions and drain.
- Melt the butter in a large heavy-bottom pot over medium heat. Add the flour and whisk for one min. Pour in the milk and continue whisking until sauce is thick and coats the back of a spoon – about 5-6 min.
- Remove the sauce from the heat and whisk in mustard, Beemster X-O, the squash puree, and 2 cups Beemster Pumpkin Spice. Stir until Beemster is melted.
- Preheat broiler. Add the pasta and remaining butternut squash cubes to the sauce and toss to coat. Pour into a baking dish and top with remaining 1 cup Beemster Pumpkin Spice.
- Place pasta and broil until top is golden brown and the cheese is bubbly – about 5-7 min. Garnish with parsley and serve immediately.
Pairs With:
- Lighter reds (Cabernet Franc).
- Crisp and floral whites (Pinot Gris, Gewurztraminer)
- Champagne
