Recipe courtesy of Rachael Ray
Episode: Prepare Yourself
Print
Roasted Squash Chili Mac
Total:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 tablespoons butter, plus more for the casserole dish
  • 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
  • EVOO, for drizzling
  • Kosher salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1 pound rigatoni, penne or macaroni with ridges
  • 2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 2 cloves garlic, made into a paste
  • 1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 2 cups shredded sharp yellow Cheddar
  • 1/2 cup grated Parmigiano-Reggiano
  • One 14-ounce can kidney beans, rinsed and drained
  • 1 cup shredded pepper jack or other hot-pepper melting cheese

Directions

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F. 

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain. 

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted. 

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Butternut Squash and Black Bean Chili

Recipe courtesy of Laura Vitale

Macaroni and Cheese

Recipe courtesy of Tyler Florence

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Glam Mac and Cheese

Recipe courtesy of Lorraine Pascale

Macaroni and Cheese, Indian-Style

Recipe courtesy of Bal Arneson

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Skillet Bacon Mac and Cheese

Recipe courtesy of Kelsey Nixon

Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here