Butternut Squash MC

Stop, Mac-n-Cheese Hammer time
Butternut squash

Ingredients

  • 1 teaspoon avocado oil
  • 2 tablespoons bread crumbs unseasoned
  • 2 pounds butternut squash chopped
  • 6 ounces cheese cheddar and monterey jack grated
  • 1 pound macaroni elbow
  • 2 cups milk
  • 1 teaspoon mustard powder
  • 2 tablespoons parmesan grated
  • 1/2 cup ricotta part-skim
  • 1 teaspoon salt

Method

  1. Preheat the oven to 375 degrees.
  2. Grease a 9 by 13-inch baking pan.
  3. Bring a large pot of water to a boil.
  4. Add the macaroni and cook until tender but firm, about 5 to 8 minutes… When ready, drain the macaroni.
  5. While waiting for the pasta, place the squash and milk into a large saucepan and cook until the mixture is almost simmering, stirring occasionally.
  6. Remove the pan from heat and stir in the cheddar, jack cheese, ricotta cheese, salt, and mustard powder.
  7. Pour cheese mixture over the macaroni and stir to combine.
  8. Transfer the macaroni and cheese to the baking dish.
  9. Combine bread crumbs, parmesan, and oil in a small bowl.
  10. Sprinkle over the top of the macaroni and cheese.
  11. Bake for 20 minutes.
  12. Broil for 3 minutes so the top is crisp and nicely browned.