Gluten-Free Butternut Mac and Cheese - kosher

Method

• Set a large pot of water over high heat and keep salt and pasta nearby.
• Set cream cheese and cheddar out to come closer to room temperature.
• Heat oil over medium in medium saucepan, then add shallots and cook 35 minutes, stirring occasionally, until well-browned.
• Keep heat low enough that shallot doesnt burn.
• Add garlic and saute another minute, until fragrant.
• Add milk and squash and stir to mix; the squash wont be submerged in the milk.
• Raise heat to medium high and cover.
• Once boiling, reduce to low heat and keep covered.
• Stir occasionally, simmering 1015 minutes, until squash is fork-tender.
• Remove from heat and blend slightly cooled mixture with immersion blender or a standard blender until very smooth.
• Combine squash puree in the saucepan with cheeses, 1 1/4 teaspoon salt, and 3/4 teaspoon white pepper, stirring until cheese melts.
• Preheat oven to 375 degrees F.
• Add 1/2 tablespoon salt to boiling water, then add pasta and stir.
• Maintain a moderate boil.
• For Trader Joes or Tinkyada brown rice penne or fusilli, cook 5 1/2 minutes, check for doneness, then boil up to 6 1/2 minutes until very firm but edible.
• Turn off heat, let pasta rest in water for 30 seconds, then drain in a colander without rinsing.
• Add cooked pasta to sauce and stir to combine well.
• Spread mac and cheese in a lightly oiled 9 by 13-inch pan or baking dish.
• Pulse pumpkin seeds in food processor 20 to 25 times to form coarse crumbs.
• Combine crumbs with Parmesan, thyme, salt and pepper to taste, and olive oil or melted butter, using your fingers to work fat into the crumble.
• Sprinkle topping over mac and cheese.
• Bake 1520 minutes, until mac and cheese is hot and crumb topping is lightly browned.
• If topping doesnt brown, broil for a minute or two.
• Cool slightly before serving.