Butternut Squash Mac and Cheese
Treat yourself to this lightened-up Butternut Squash Mac and Cheese ... it's super delicious and full of hidden veggies!
nonstick cooking spray
For Bread Crumbs:
whole wheat bread
extra virgin olive oil
For Squash and Pasta:
cubed butternut squash
(shells, twists, macaroni, or similar)
freshly ground nutmeg
Preheat oven to 400 degrees. Spray a 9 x 13-inch baking dish with nonstick spray; set aside.
Prepare Bread Crumbs:
Place garlic cloves in a food processor. Pulse until minced.
Add bread, parsley, and ¼ teaspoon salt to processor. Pulse until bread is turned into crumbs.
Drizzle breadcrumbs with olive oil and pulse a few times to combine. Set aside.
Prepare Squash and Pasta:
Bring a large pot of salted water to a boil.
Add squash and cook until soft (you should be able to mash it), about 7 minutes. Remove with a slotted spoon and add to bechamel sauce (see below).
After squash is removed, add pasta to the boiling water and cook until al dente. Drain.
While squash is cooking, melt butter in a medium skillet over medium-high heat.
Stir flour into melted butter. Cook, stirring constantly, until mixture turns light golden brown.
Slowly add milk, whisking until smooth. Reduce heat to a simmer, then cook sauce until thickened (it should coat the back of a spoon).
Remove sauce from heat. Whisk in nutmeg and cheeses. Season with salt and pepper.
Add squash to sauce, then use a potato masher to mash until smooth. Taste sauce and season with additional salt and pepper, if needed.
Stir drained pasta into sauce, then transfer mixture to the prepared baking dish. Sprinkle with breadcrumbs.
Bake until pasta is hot and bubbling and crumbs are browned, about 15 minutes.
Serve hot. Enjoy!
Tried this recipe?
Butternut Squash Mac and Cheese https://hellolittlehome.com/butternut-squash-mac-and-cheese/