Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by MyRecipes March 2014

Gallery

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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
Serves: 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

486 calories; fat 19g; saturated fat 10g; protein 22g; carbohydrates 58g; fiber 3g; cholesterol 62mg; sodium 386mg.
Advertisement
Advertisement