Macaroni and Cheese with roasted squash

By eveweb

Tried this receipe, Enjoyed the squash. Could change the cayene pepper to nutmeg.

Ingredients

• 400 g peeled butternut squash, finely diced, about 3 cups
• 1 tsp olive oil
• 2 cups dry elbow macaroni
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups 2% milk
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp cayenne (optional)
• 1 cup grated white cheddar, preferably aged
• 1 cup grated light mozzarella
• 1/2 cup grated gruyère
• 1/3 cup panko bread crumbs

Preparation

Step 1

1.Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to 500F.
2.Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain.
3.Melt butter in a medium saucepan over medium. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 min. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-inch- square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
4.Broil until top is golden, 2 to 3 min. Serve immediately.