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Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in decadent butternut squash mac and cheese with a crispy breadcrumb crust for a comforting twist on a classic dish.
Ingredients:
  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 2 cups milk
  • 3 cups cubed butternut squash, cooked and mashed
  • 6 ounces shredded white Cheddar cheese
  • 6 ounces shredded Cheddar cheese
  • salt and pepper to taste
  • 0.25 cup seasoned dry bread crumbs, or as needed
Instructions:
  • Prep your ingredients and preheat the oven to 400°F (200°C).
  • Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 minutes; then drain and return to the pot.
  • In a large saucepan over medium heat, melt butter until sizzling. Whisk in flour, garlic powder, onion powder, dried mustard, and nutmeg, and cook for 1 minute to create a fragrant roux.
  • Whisk in milk slowly until mixture thickens like heavy cream, bubbling for about 5 minutes. Remove from heat.
  • Combine the squash, white Cheddar cheese, and Cheddar cheese into the creamy milk mixture, stirring until the cheese is completely melted. Season with salt and pepper to bring out the flavors.
  • Pour the creamy cheese sauce over the pasta and gently mix until well combined. Place the cheesy pasta mixture into a 9x13-inch baking dish and sprinkle with seasoned bread crumbs for a delightful crunch on top.
  • Bake until the topping is golden and the sauce is bubbling in the preheated oven for approximately 20 minutes.

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