Mac And Cheese With Squash Recipe

Name: Mac And Cheese With Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place a rack in the top third of the oven and preheat to 375u00b0F. 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.
4
This recipe was previously published in
5
May 2013.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt, 12 ounces elbow macaroni, 2 1/2 cups milk, 1 12-oz. package frozen cooked squash puree, thawed, and more.

Yes, Mac And Cheese With Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mac And Cheese With Squash

How did you like this recipe?

Frequently Asked Questions