Sneak Attack Mac N' Cheese

  1. Cut butternut squash in half from top to bottom; remove seeds.
  2. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft.
  3. Allow squash to cool.
  4. Scoop cooked squash out of the rind and puree, using a blender or food processor.
  5. Set aside 2 1/2 cups of puree.
  6. The remainder may be frozen, if desired.
  7. Prepare pasta according to package directions; drain well and set aside.
  8. Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan.
  9. Heat over medium heat until just simmering.
  10. Remove pan from heat and gradually stir in the next 6 ingredients.
  11. (Using an immersion blender is ideal for the smoothest sauce).
  12. Combine the pasta with the sauce and stir until the pasta is well coated.
  13. Transfer mixture into a 13 x 9 pan coated with cooking spray.
  14. Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole.
  15. Sprinkle with paprika.
  16. Bake casserole at 350 degrees for 30-40 minutes.

butternut squash, macaroni, milk, cheddar cheese, ricotta cheese, mustard, salt, paprika, cayenne pepper, breadcrumbs, parmesan cheese, butter, paprika

Taken from www.food.com/recipe/sneak-attack-mac-n-cheese-311139 (may not work)

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