Butternut Squash Mac and Cheese

• 1- 1/2 pound Butternut Squash
• 12 ounces, weight Dried Rigatoni
• 2- 3/4 cups Milk, Divided
• 1/4 cups All-purpose Flour
• 6 ounces, weight Grated Asiago Cheese, Divided
• 2 Tablespoons Butter
• 1/4 cups Panko

1. Preheat oven to 400 F. Lightly butter or spray a 3-quart baking dish and set aside.
2. Peel, seed and cube the butternut squash.
3. Cook pasta according to package directions.
4. When its done drain it and transfer to a larger bowl.
5. In a large saucepan combine the squash and 2 1/2 cups of the milk, and simmer until squash is fork tender, 18 to 20 minutes.
6. In a small bowl stir together remaining milk and the flour, creating a paste.
7. Then add it to the butternut squash, stirring it in well.
8. Bring to a boil; cook until thickened, about 2 or 3 minutes.
9. Remove the pot of squash from the heat.
10. Stir in 5 ounces of the asiago until melted and place lid on top of the pan to it keep warm.
11. In a small microwave safe bowl melt butter by heating it in the microwave for a few seconds.
12. Once its melted add panko and remaining cheese.
13. Use a fork to combine well and ensure there are no clumps.
14. Transfer butternut squash to the prepared baking dish and sprinkle the panko mixture on top.
15. Bake, uncovered for 20 minutes or until heated through and topping is browned.

butternut, rigatoni, milk, allpurpose, cheese, butter

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-mac-and-cheese-2/ (may not work)