Butternut Squash Macaroni and Cheese

By aamundson

Ingredients

• 1 20-oz package peeled, cubed butternut squash
• 2 Tbsp butter
• 3 Tbsp flour
• 2 1/2 c skim milk, heated
• 1 tsp salt
• 1/4 tsp pepper
• Pinch ground nutmeg
• 2 c grated extra-sharp cheddar cheese
• 2 dashes hot sauce
• 1 lb cavatappi pasta
• 1/2 c whole wheat panko bread crumbs
• 2 Tbsp olive oil
• 1/3 c grated Parmesan

Details

Servings 8
Preparation time 15mins
Cooking time 85mins

Preparation

Step 1

1. Heat oven to 375 degrees F. Steam squash until very soft, 18 to 20 minutes, then puree in a food processor and reserve.
2. Melt butter in a medium pot over medium-high heat. Add flour and stir frequently until lightly browned, about 3 minutes. Slowly add warm milk and whisk continuously until smooth. Bring to a boil, then reduce to simmer and cook, stirring frequenstly until thickened, 5 to 7 minutes. Add squash puree, salt, pepper, nutmeg, cheddar and hot sauce and stir until smooth.
3. Cook pasta in salted water until very al dente (it keeps cooking in the oven). Drain.
4. Combine panko bread crumbs and olive oil in a small bowl.
5. Mix pasta with squash sauce. Transfer to a 3- or 4-quart baking dish. Sprinkle with panko and Parmesan. Bake 30-35 minutes until bubbling and golden brown.