Recipe for Velvety Mac and Cheese from Our Best-Selling Cookbook

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Reprinted from 'The Southern Harvest Cookbook: Recipes Celebrating Four Seasons' by Cathy Cleary, Featuring photography by Katherine Brooks (Pg. 224, The History Press, 2017).


- 1 pound macaroni or ziti pasta
- 1/2 cup milk
- 1 1/2 cups roasted and pureed butternut, pumpkin, 
  or orange-fleshed winter squash
- 4 ounces cream cheese, cut in chunks
- 4 cups grated sharp Cheddar cheese
- 2-3 cloves garlic, very finely diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon Dijon mustard
- 1 teaspoon chopped fresh sage (optional)
- 1 teaspoon chopped fresh rosemary (optional)


In a large pot, bring about 4 quarts of water to a boil. Add pasta to
water and cook 8-10 minutes, until pasta is almost, but not quite
done.  Drain.

Meanwhile, heat milk in a sauce pot. When milk starts to simmer,
add in squash and cream cheese, whisk well, and add remaining
ingredients. Whisk and heat until cheese is melted.

Add drained pasta to cheese sauce and stir well. Depending on the 
variety of the squash, the sauce may be thin. You can continue 
cooking for several minutes until sauces thickens and the pasta is 
done. Pour into a 9x13 pan and keep warm in the oven or serve 
right off the stovetop.


If you are serving a sophisticated crowd, try substituting 3/4 cup fresh
grated Parmesan, Asiago, aged Gouda, or aged Provolone for  one cup of Cheddar.
You will still have the same velvety consistency but with a richer depth of flavor.