Mac And Cheese With Squash

• Salt
• 12 ounces elbow macaroni
• 2 1/2 cups milk
• 1 12-oz. package frozen cooked squash puree, thawed
• 2 teaspoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 8 ounces shredded Cheddar (about 2 cups)
• 1 tablespoon unsalted butter, melted
• 3 tablespoons panko
• 2 tablespoons grated Parmesan

1. Place a rack in the top third of the oven and preheat to 375u0b0F. Mist a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil and cook pasta until al dente, about 7 minutes or as package label directs. Drain and place back in pot.
2. In a pan over medium-high heat, bring milk and squash to a simmer, stirring occasionally, about 5 minutes. Remove from heat and add mustard, 1/2 tsp. salt, cayenne and Cheddar, stirring until cheese has melted. Stir sauce into pasta and toss until pasta is well-coated. Transfer mixture to baking dish.
3. In a small bowl, mix butter, panko and Parmesan; sprinkle over macaroni. Bake until bubbling around edges and beginning to brown on top, about 20 minutes. Turn broiler to high and cook until top is golden and crispy, about 2 minutes, watching carefully to be sure it doesn't burn. Let rest for 5 minutes before serving.
4. This recipe was previously published in
5. May 2013.

salt, macaroni, milk, puree, mustard, cayenne pepper, cheddar, unsalted butter, panko, parmesan

Taken from www.myrecipes.com/recipe/mac-cheese-with-squash (may not work)