Squasharoni and Cheese

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READY IN: 35mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
  • Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
  • In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
  • To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
  • Incorporate with the flour and dry mustard.
  • Add the milk and cream, and stir together. Raise the heat a little.
  • Add the 1/2 cup of squash puree and fully blend it inches.
  • Blend in the white pepper and nutmeg.
  • Add the shredded cheese gradually, stirring every time, until fully melted inches.
  • Keep stirring on medium-low heat until thickened.
  • Pour over the macaroni and squash in the mixing bowl and mix together.
  • Serve with a fresh parsley spring and enjoy the awesome nutty flavor.
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