Butternut Squash Macaroni & Cheese

By khojnicki

Ingredients

• 1 20 oz package peeled, cubed butternut squash
• 2 tbsp butter
• 3 tbsp flour
• 2 1/2 c milk, heated
• 1 tsp salt
• 1/4 tsp pepper
• Pinch of ground nutmeg
• 2 c grated sharp cheddar cheese
• 2 dashes hot sauce
• 1 lb cavatappi pasta
• 1/2 c whole wheat panko bread crumbs
• 2 tbsp EVOO
• 1/3 c parmesan, grated

Preparation

Step 1

Heat oven to 375 degrees F. Steam squash until very soft, 18-20 mins. Then puree in a food processor and reserve.

Melt butter in a medium pot over medium high heat. Add flour and stir frequently until lightly browned, about 3 mins. Slowly add warm milk and whisk continuously until smooth. Bring to a boil, then reduce to simmer and cook, stirring frequently until thickened, 5-7 mins. Add squash puree, salt, pepper, nutmeg, cheddar and hot sauce, stirring until smooth.

Cook pasta in salted, boiling water until al dente. Drain.

Combine panko and olive oil in a small bowl.

Mix pasta with squash sauce. Transfer to a baking dish. Sprinkle with panko and parmesan and bake 30-35 mins until golden brown.