INGREDIENTS:
Butternut Squash Purée
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- Salt and pepper to taste
Mac & Cheese
- 8 ounces elbow macaroni (or your favorite pasta shape)
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2 tablespoons butter
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2 tablespoons all-purpose flour
-
2 cups milk (whole or 2%)
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1 teaspoon garlic powder
-
1 teaspoon onion powder
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1/2 teaspoon mustard powder (optional)
-
1/2 teaspoon smoked paprika (optional)
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Salt and pepper to taste
-
1 1/2 cups shredded sharp cheddar cheese (or a mix of cheddar and Gruyère)
-
1/2 cup grated Parmesan cheese
- 1/4 cup Kooshy Panko Breadcrumbs (for topping)
INSTRUCTIONS:
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender. Let it cool slightly, then scoop out the flesh and blend it in a food processor until smooth. Set aside.
- Cook the Pasta: In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens (about 5-7 minutes).
- Stir in the garlic powder, onion powder, mustard powder, smoked paprika, and season with salt and pepper.
- Remove the sauce from the heat and add the butternut squash purée, mixing until well combined.
- Add the shredded cheddar and Parmesan cheese, stirring until melted and creamy.
- Combine and Bake: Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked macaroni and cheese sauce. Mix well until the pasta is evenly coated.
- Pour the mixture into a greased baking dish and sprinkle Kooshy panko breadcrumbs on top for added crunch. Pssst, toss those breadcrumbs in a little side bowl with a dash of olive oil prior to sprinkling 'em on the mac so they get nice and crispy in the oven.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Serve: Let the mac and cheese cool for a few minutes before serving. Enjoy!
