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Thanksgiving

Butternut Squash Mac and Cheese with Cheesy Bread Crumbs
Ingredients
A butternut squash puree adds to the creaminess of this baked mac and cheese. The uncooked elbow pasta cooks straight in the sauce skipping a step in a perfect winter comfort food.
2 (16-oz.) packages cubed butternut squash
2 cups whole milk cottage cheese
2 cups whole milk
2 tsp. Dijon mustard
1 tsp. hot sauce
Cooking spray
2 cups coarsely grated cheddar cheese, divided
5 slices American cheese, cut into small pieces
1 (16-oz.) box uncooked elbow pasta
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 Tbsp. olive oil
2 Tbsp. fresh thyme leaves
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Butternut Squash Mac and Cheese with Cheesy Bread Crumbs

Butternut Squash Mac and Cheese with Cheesy Bread Crumbs

Butternut Squash Mac and Cheese with Cheesy Bread Crumbs
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:60 minutes
directions
Preheat oven to 425 degrees F. Cut the butternut squash into 1-inch pieces. To a microwave-safe medium dish, add butternut squash and 3 tablespoons water. Season with salt and pepper. Cover with vented plastic and microwave 8-10 minutes, until tender. Drain and cool slightly.
To a blender or food processor, add half of the cooked butternut squash, cottage cheese, milk, mustard and hot sauce. Season well with salt and pepper. Puree until smooth.
Coat the inside of a 9x13-inch baking dish with the cooking spray. To a large bowl, add squash puree, butternut squash pieces, 1 1/2 cups Cheddar cheese and American cheese. Stir in the uncooked pasta. Transfer pasta mixture to baking dish and cover tightly with foil. Bake for 30 minutes.
Meanwhile, in a small bowl, combine remaining 1/2 cup grated Cheddar with bread crumbs, Parmesan, oil and thyme. Uncover the mac and cheese after 30 minutes and top with bread crumb mixture. Continue to bake 30 minutes more, until pasta is fully cooked and mixture is bubbly. Let mac and cheese rest for 10 minutes before serving.
 
 
 
 
 
 
 
 
 
 
 
 
 
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