Butternut Squash Mac and Cheese

  1. Preheat the oven to 425F.
  2. Lightly butter a 3-quart au gratin or baking dish; set aside.
  3. Cook pasta according to package directions.
  4. Drain; transfer to a large bowl.
  5. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat.
  6. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes.
  7. Stir together remaining 1/4 cup milk and flour; stir into squash mixture.
  8. Bring to boiling; cook until thickened, 2 to 3 minutes.
  9. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
  10. Meanwhile, in another very large skillet cook chopped bacon until crisp; drain on paper towels.
  11. Crumble; set aside.
  12. Pour off all but 2 tablespoons bacon drippings.
  13. Return skillet to the heat.
  14. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally.
  15. Uncover and increase heat to high.
  16. Cook 4 to 6 minutes more, stirring, until onions are golden.
  17. Mix together with cooked bacon and set aside about 1/4 cup.
  18. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta.
  19. Toss well to combine, then transfer to prepared baking dish.
  20. Mix panko with melted butter & 1/4 cup bacon/onion mixture.
  21. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture.
  22. Bake until top is browned, about 10 to 12 minutes.
  23. Cool 5 minutes.
  24. Sprinkle with parsley if desired.
  25. Makes 6 to 8 servings.

rigatoni, butternut squash, milk, allpurpose, gruyere cheese, bacon, sweet onions, crumbs, butter

Taken from cookpad.com/us/recipes/366893-butternut-squash-mac-and-cheese (may not work)

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