Crunchy-Top Mac-And-Cheese

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil.
  • Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
  • Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
  • Meanwhile, combine broth, Cheddar, Pecorino, cream cheese, mustard, salt, and cayenne pepper in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.).
  • Bring water back to boil. Cook pasta half the directed time on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.
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