Creamy Mac & Cheese with Roasted Butternut Squash
November 17, 2012
"What I love about this recipe is that it is not baked in the oven and once it is all mixed together, just a couple of minutes under the broiler."
- Serving Size: 1 (346.3 g)
- Calories 723.6
- Total Fat - 31.5 g
- Saturated Fat - 13.7 g
- Cholesterol - 60.1 mg
- Sodium - 987.8 mg
- Total Carbohydrate - 83 g
- Dietary Fiber - 7.8 g
- Sugars - 4.7 g
- Protein - 29.1 g
- Calcium - 569.1 mg
- Iron - 2.9 mg
- Vitamin C - 26.3 mg
- Thiamin - 0.4 mg
Position racks in centre and top third of oven.
Preheat to 400F.
Toss squash with oil on a baking sheet.
Bake in centre of oven until tender, stirring halfway through, 16 - 18 minutes; remove to rack.
Preheat broiler to 500F.
Cook pasta in large pot of boiling unsalted water until al dente, about 7 - 8 minutes; drain.
Melt butter in a medium saucepan over medium heat.
Whisk in flour; mixture will be dry and very lumpy.
Gradually whisk in milk, Dijon and cayenne (if using).
Stir until mixture comes to a gentle boil, about 5 - 7 minutes.
Remove pan from heat and stir in pasta, cheeses and squash until just coated.
Do not melt cheese.
Transfer to a casserole dish or individual oven-safe dishes.
Sprinkle panko over pasta.
Broil until top is golden, 2 - 3 minutes; serve immediately.
Tips & Variations
No special items needed.