Macaroni and Cheese with Butternut Squash

Summary

Yield
Servings
SourceAdapted from simplebites.net
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

A family favorite gets an upgrade with the addition of golden butternut squash.

Ingredients

1 pound
pasta
1  
onion, yellow
4 tablespoons
butter
3 tablespoons
flour
3 cups
milk
1/2 teaspoon
dijon mustard
1 1/3 cup
squash, butternut
2 cups
cheese, cheddar
1/3 cup
breadcrumbs
1/3 cup
cheese, parmesan
2 tablespoons
coconut, shredded unsweetened (optional)

Instructions

Preheat oven to 375º.

Bring a large, heavy-bottomed pot of water to a boil; salt generously. Add pasta, stir well, and cook until al dente (chewy), not soft. Drain into a colander.

In the meantime, melt butter over medium heat in a large saucepan. Add onion, stir to coat and cook gently for about five minutes. Sprinkle flour over the onions and stir well. Slowly add milk, whisking well. Cook for a few minutes, stirring often until mixture thickens slightly. Add mashed squash and mix well. Add cheese, a few handfuls at a time, stirring continually. Once all the cheese has been added and melted, stir in mustard and salt and pepper to taste.

Combine breadcrumbs, Parmesan and optional shredded coconut in a bowl. Combine cheese sauce and cooked pasta together and divide between two buttered 8-inch square pans or casseroles. Top with Panko topping. Bake at 375° for about 20 minutes or until bubbly around the edges.