Recipe by the80srule
My sister clipped this from the Bucks County Courier Times because this foodie loves squash and mac n cheese, so the two of them together = heaven. I'm posting the recipe here for safekeeping although I'm probably going to tweak it according to size and budget (do you know what Locatelli cheese is...? I'll probably just use cheddar. And I'm too lazy to cut a piece of squash, I'm using that frozen pureed squash!) And I'll probably skip the panko topping or at least do it un-buttered to save on calories.
Top Review by Axe
This is destined to be a 5 star recipe, but it definitely needs tweaking. The recipe as a whole is wonderful. I used freshly grated parmesan instead of locatelli and I also added some cheddar to keep the $ down to a reasonable level. I also used tri-colored, rotinni. My main issue with this recipe is that it only uses 1/2 cup of squash, but it calls for a medium squash to be cooked. We literally couldn't taste any squash in the final outcome, so next time I think I'm either going to add 2 full cups of squash or simply use the whole squash. It also lends itself beautifully to adding chicken pieces or some other protein for a full meal casserole. Thanks for posting. I will definitely be working on this one again!
- 1 medium butternut squash, cut into cubes but not peeled
- 1 cup water
- 2 tablespoons butter, melted
- salt and pepper
- one 16-oz box elbow macaroni (cavatappi pasta is also recommended)
- 1⁄4 lb unsalted butter
- 4 cups milk
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons dry mustard
- 8 ounces locatelli cheese, grated
- white pepper
- 4 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 ounces locatelli cheese, grated
Directions See How It's Made
- Season the squash with salt and pepper as desired.
- Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
- Roast until the squash is tender (fork-able) them remove from oven and cool.
- I guess if you're using frozen squash, you can skip the next step.
- Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
- Cook pasta al dente in salted water, and drain.
- For the sauce: Melt butter in a heavy-bottomed saucepan.
- Whisk in the flour and dry mustard.
- Add the milk slowly, whisking continuously until smooth.
- Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
- Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
- Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
- To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
- Sprinkle the topping evenly over the pasta.
- Bake at 350 until golden brown, probably 25-35 minutes.