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 cheese[^1]
• ~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.

[^1]: Sodium Citrate helps emulsify cheeses that are not typically considered "melting" cheeses. If you want to use more strongly flavored cheese in this sauce, about half of the cheese should be a "melting" cheese (e.g. cheddar, jack) and the other half can be more flavorful (e.g. smoked gouda).