Macaroni and Cheese with Butternut Squash
|Source||Adapted from simplebites.net|
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
A family favorite gets an upgrade with the addition of golden butternut squash.
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.