Gnocchi Mac and Cheese

By jargrr

Ingredients

• Topping:
• 1 /2 cup freshly grated sharp Cheddar
• 2 tablespoons roughly chopped fresh parsley
• 12 butter crackers (I like Ritz)
• 4 strips crisp cooked bacon
• Mac and Cheese:
• Kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk, plus additional as needed
• 1 cup canned butternut squash puree
• 2 teaspoons Dijon mustard
• Freshly ground black pepper
• Two 16-ounce packages gnocchi (see Cook's Note)
• 3 cups freshly grated sharp yellow Cheddar

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.

For the mac and cheese: Bring a large pot of salted water to a boil.

Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes.

Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.

Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet.