Jean-François Plante's recipe

Prep time: 10 min • Cook time: 15 to 20 min • Servings: 4

Ingredients: 2 litres (8 cups) chicken stock

330 g (3 cups) macaroni

140 g (1 cup) butternut squash, peeled and cut into medium-size chunks

½ tsp. garlic salt

5 tbsp. butter

125 ml (½ cup) 35% cream

150 g (1½ cups) mild cheddar (orange or white), grated

150 g (1½ cups) Migneron de Charlevoix (or Oka) cheese, rind removed, grated

Chives, finely chopped (optional)

Smoked paprika (optional)

Salt and freshly ground pepper

Instructions:

1. In a large saucepan, bring the chicken stock to a boil. Add the macaroni and squash chunks and cook until the pasta is al dente and the squash is tender.

2. Drain over a large bowl to collect the broth. Place the squash in a large bowl and set the pasta aside separately.

3. In the bowl with the squash, add the garlic salt and 2 tablespoons of butter and let the butter melt. Season with salt and pepper to taste. Beat with a hand mixer into a smooth, creamy purée. Set aside.

4. In a heavy saucepan, heat 120 ml (½ cup) of the reserved broth, the cream and the remaining butter over medium-low heat. Once the butter has melted, whisk gently to thoroughly blend the ingredients.

5. Add the cheese little by little and stir after each addition until completely melted. Then stir in the squash purée and add a little cream, if desired.

6. Add the cooked macaroni to the pan and stir to combine. Heat for 1 to 2 minutes over low heat.

7. Spoon into shallow bowls, garnish with chives and a little smoked paprika, if desired, and serve.