Butternut Squash Mac And Cheese
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Rotini Pasta (package)2 tbsps
Butter2 tbsps
All-Purpose Flour1 tsp
Dry Mustard2 cups
Milk170 g
Shredded Cheddar CheeseDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Place butternut squash, cut-side down, on a baking sheet
3
Roast squash in the preheated oven until soft, 40 to 50 minutes
4
Remove squash flesh from skin and set aside
5
Reduce oven temperature to 375 degrees F (190 degrees C)
6
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain
7
Melt butter in a large saucepan over medium heat
8
Whisk flour and mustard into melted butter until smooth, about 1 minute
9
Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes
10
Remove from heat
11
Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted
12
Stir rotini into cheese mixture
13
Pour cheese mixture into a 9x13-inch baking dish
14
Top with bread crumbs
15
Bake in the preheated oven until bread crumbs are golden, about 10 minutes