Creamy Mac & Cheese with Roasted Butternut Squash
Recipe: #7600
November 17, 2012
Categories: Side Dishes, Squash, Diabetic, No Eggs, Vegetarian, more
"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."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Position racks in centre and top third of oven.
Step 2
Preheat to 400F.
Step 3
Toss squash with oil on a baking sheet.
Step 4
Bake in centre of oven until tender, stirring halfway through, 16 - 18 minutes; remove to rack.
Step 5
Preheat broiler to 500F.
Step 6
Cook pasta in large pot of boiling unsalted water until al dente, about 7 - 8 minutes; drain.
Step 7
Melt butter in a medium saucepan over medium heat.
Step 8
Whisk in flour; mixture will be dry and very lumpy.
Step 9
Gradually whisk in milk, Dijon and cayenne (if using).
Step 10
Stir until mixture comes to a gentle boil, about 5 - 7 minutes.
Step 11
Remove pan from heat and stir in pasta, cheeses and squash until just coated.
Step 12
Do not melt cheese.
Step 13
Transfer to a casserole dish or individual oven-safe dishes.
Step 14
Sprinkle panko over pasta.
Step 15
Broil until top is golden, 2 - 3 minutes; serve immediately.
Tips
No special items needed.
1 Reviews
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