Roasted butternut squash mac and cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 1 Butternut squash, roasted
  • 8 oz dry macaroni or other similar noodles.
  • ⅓ cup butter
  • ⅓ cup flour
  • 2½ cups whole milk
  • 1 tsp kosher salt (or ½ tsp table salt)
  • 3 cups grated sharp Cheddar
  • ¼ cup grated Pecorino Romano cheese
  • Optional toppings:
  • Panko bread crumbs
  • Parmesan cheese
Instructions
  1. Cook the noodles as directed on the package. Drain and set aside.
  2. Meanwhile in a medium sauce pan add the whole milk and heat on low.
  3. In another large sauce pan melt the butter over medium heat. Add the flour and whisk constantly for 3 minutes until slightly browned.
  4. Slowly pour the milk into the butter mixture about a cup at a time until fully incorporated. Whisk constantly until the mixture thickens, about 2-3 minutes. Add the salt and stir.
  5. Add all the cheese and stir until it's melted in.
  6. Add the cooked pasta to the pot and stir. Fold in the butternut squash.
  7. Serve as is or place it all in a baking dish and top with panko and parmesan cheese. Broil until golden brown.
Notes
I found a pasta called Sedani Ritorti - a corkscrew shape macaroni.
A little milk can be added if your sauce is a bit too thick.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/10/butternut-squash-mac-and-cheese/