butternut squash mac and cheese

Ingredients

• Servings: 10
• 1 butternut squash, halved lengthwise and seeded
• 1 (16 ounce) package rotini pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 2 cups milk
• 6 ounces shredded white cheddar cheese
• 6 ounces shredded cheddar cheese
• 1/4 cup seasoned dry bread crumbs, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• place butternut squash, cut-side down, on a baking sheet.
• roast squash in the preheated oven until soft, 40 to 50 minutes. remove squash flesh from skin and set aside. reduce oven temperature to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• melt butter in a large saucepan over medium heat. whisk flour and mustard into melted butter until smooth, about 1 minute. gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. remove from heat.
• stir butternut squash, white cheddar cheese, and cheddar cheese into milk mixture until cheese is melted. stir rotini into cheese mixture. pour cheese mixture into a 9x13-inch baking dish. top with bread crumbs.
• bake in the preheated oven until bread crumbs are golden, about 10 minutes.