- Nonstick cooking spray
- 1 pound dried cavatappi pasta or penne pasta
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 3/4 cups milk
- 2 teaspoons Dijon mustard
- 1 tablespoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese (8 oz.)
- 1 1/2 cups pureed butternut squash or 1 15-ounce can butternut squash
- 1/4 cup whole wheat panko bread crumbs
1. Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.
2. Cook pasta in a large pot according to package directions. Drain, and return to the pot.
3. While the pasta cooks, melt 4 Tbs. butter in a large saucepan over medium heat. Whisk in the flour until smooth, about 30 seconds. Whisk in the milk. Bring to a boil over medium heat, whisking frequently, about 8 minutes. Remove from heat. Stir in mustard, salt, pepper, and nutmeg. Slowly add cheese, stirring until melted. Stir in squash. Add cheese sauce to cooked pasta; stir gently to coat.
4. Transfer mixture to the prepared dish, and sprinkle with panko. Bake for 30 minutes or until bubbly
Get It to the Party
- If you can't find canned butternut squash, defrost 15-oz. frozen diced butternut squash. Puree in a food processor or mash with a fork until smooth.
- Cover loosely with foil. Wrap in a kitchen towel to transport. Or, refrigerate mac 'n' cheese after step 3 and bake before serving.
Nutrition Facts Servings Per Recipe: 14; Amount Per Serving: cal. (kcal): 273, Fat, total (g): 11, chol. (mg): 30, sat. fat (g): 6, carb. (g): 33, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 5, pro. (g): 11, vit. A (IU): 1981, vit. C (mg): 3, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): , Folate (µg): 95, Cobalamin (Vit. B12) (µg): , sodium (mg): 389, Potassium (mg): 234, calcium (mg): 209, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.