Butternut Squash Mac and Cheese

Adapted from: https://cooking.nytimes.com/recipes/1014342-butternut-mac-n-cheese

Ingredients

• 1 pound elbow macaroni, cooked

Cheese Sauce

• 1 large butternut squash
• 2 tablespoons olive oil
• Salt
• Pepper
• garlic powder

Roux-based

• 6 tablespoons butter
• 3⁄4 cup all-purpose flour
• 7 cups milk
• ~1lb sharp cheddar cheese, shredded

Sodium Citrate-based

• 6 tablespoons butter
• 4 cups milk
• ~1-2lbs of cheese¹
• ~2tsp sodium citrate

Bread Crumb Topping

• Bread crumbs (ideally panko)
• sage
• cinnamon

Directions

1. Roast the butternut squash at 375 degrees for ~1 hour. When cooled, remove skin and purée until smooth.
2. Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt, pepper, and a small amount of garlic powder.
3. Make Bread Crumb Topping. In a skillet, toast breadcrumbs in olive oil until golden, add sage and a dash of cinnamon.
4. Assemble the dish: Combine pasta with pureed squash and enough cheese sauce to reach desired consistency. Place in an ovenproof dish and add breadcrumb topping. and heat for 15 minutes at 325 degrees.