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Mac and Cheese with Squash

Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Prep time 15 mins
Cook time 30 mins
Yield

Serves: 6

Ingredients

  • Salt
  • 12 ounces elbow macaroni
  • 2 1/2 cups milk
  • 1 12-oz. package frozen cooked squash puree, thawed
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 8 ounces shredded Cheddar (about 2 cups)
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons panko
  • 2 tablespoons grated Parmesan

Nutrition Information

  • calories 486
  • fat 19 g
  • satfat 10 g
  • protein 22 g
  • carbohydrate 58 g
  • fiber 3 g
  • cholesterol 62 mg
  • sodium 386 mg

How to Make It

  1. Place a rack in the top third of the oven and preheat to 375°F. Mist a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil and cook pasta until al dente, about 7 minutes or as package label directs. Drain and place back in pot.

  2. In a pan over medium-high heat, bring milk and squash to a simmer, stirring occasionally, about 5 minutes. Remove from heat and add mustard, 1/2 tsp. salt, cayenne and Cheddar, stirring until cheese has melted. Stir sauce into pasta and toss until pasta is well-coated. Transfer mixture to baking dish.

  3. In a small bowl, mix butter, panko and Parmesan; sprinkle over macaroni. Bake until bubbling around edges and beginning to brown on top, about 20 minutes. Turn broiler to high and cook until top is golden and crispy, about 2 minutes, watching carefully to be sure it doesn't burn. Let rest for 5 minutes before serving.

Cook's Notes

This recipe was previously published in All You, May 2013.