Pancetta & Butternut Squash Mac n’ Cheese 

Prep Time: 20 minutes

Cook Time: 30-35 minutes 

Yield: 6 servings

Ingredients

1 pound dried Cavatappi pasta

1 Tablespoon +1 teaspoon Kosher salt, divided

3 cups kale, stems removed & chopped fine 

4 ounces Pancetta, cubed 

¼ cup Zeal Creamery Unsalted Butter

1 small yellow onion, diced 

16 ounces butternut squash, peeled & diced 

3 cloves garlic, minced 

1 Tablespoon fresh rosemary, minced

½ tsp freshly ground black pepper 

½ teaspoon garlic powder 

¼ tsp crushed red pepper flakes 

⅛ tsp ground nutmeg 

1 ¼ cups chicken stock 

1 cup Zeal Creamery Whole Milk 

12 ounces Sharp Cheddar, shredded 

4 ounces Gruyere Cheese, shredded 

Directions

  1. To a 5 or 6-quart pot, add 4 quarts of water and 1 Tablespoon of kosher salt. Bring to a boil on a stove set to high heat. 

  2. Add the pasta to the boiling water and cook according to package directions until al dente.During the last 2 minutes of cooking, add the kale. Drain the pasta and kale in a colander and set aside. 

  3. Meanwhile, warm a 4-qt pot over medium-high heat. Add the pancetta to the pan. Cook until crispy, about 5-7 minutes. 

  4. Using a slotted spoon, remove pancetta from pot and place on a plate lined with paper towels. Reserve oil in pan. 

  5. Return pot back to medium-high heat. Add the butter and let it melt. 

  6. Add the onion. Cook, stirring continuously until the onion becomes translucent, 2-3 minutes. 

  7. Add the butternut squash, garlic, rosemary, remaining 1 teaspoon salt, black pepper, garlic powder, red pepper flakes, and nutmeg. Cook until fragrant, about 1 minute. 

  8. Add the chicken stock to the pot. Bring to a boil and cover. Cook until squash is fork-tender, 8-10 minutes. 

  9. Transfer the mixture to a high-speed blender. Add the milk and blend until smooth (Note: Alternatively you can use a hand blender for this step). 

  10. Return mixture to the pot and place on the stove set to medium-high heat.

  11. Add the sharp cheddar and Gruyere cheese. Whisk until all the cheese has melted and the sauce has thickened and is bubbling, 5-10 minutes. Taste, and adjust seasoning  as needed. Turn off heat. 

  12. Add the cooked pasta and kale to the cheese sauce and stir to combine. Continue to stir until the sauce has incorporated and the pasta is tender. Serve hot. 

Mickayla Wawrousek