Butternut Squash Macaroni and Cheese

8

Butternut Squash Macaroni and Cheese

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

• 1/2 lb (250 g) macaroni
• 4 cups (1 L) peeled and chopped Ontario butternut squash
• 3 tbsp (45 mL) butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) chopped fresh thyme
• 3 tbsp (45 mL) all-purpose flour
• 2 1/2 cups (625 mL) milk
• 1 tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) freshly ground pepper
• Pinch freshly ground nutmeg
• 3 cups (750 mL) aged cheddar cheese, divided
• 1/4 cup (60 mL) breadcrumbs
• 2 tbsp (30 mL) grated Parmesan cheese
• 1 tbsp (15 mL) melted butter
• 1 tbsp (15 mL) chopped fresh chives

Instructions

1. Preheat the oven to 400°F (200°C). Grease 9 x 13 inch (3.5 L) baking dish.
2. Cook macaroni and butternut squash in salted boiling water for 8 minutes or until tender. Drain and set aside.
3. Melt butter in a large saucepan or Dutch oven set over medium heat. Add onions and garlic; cook for 5 minutes or until soft and lightly golden. Stir in thyme, cook for 1 minute.
4. Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes. Slowly whisk in milk until smooth, stirring constantly, bring to a boil. Reduce heat and cook, stirring frequently, for 5 to 8 minutes or until sauce thickens slightly. Stir in mustard, salt, pepper and nutmeg. Remove from heat.
5. Stir in 2 cups (500 mL) cheddar cheese. Stir in reserved pasta and butternut squash. Transfer to prepared baking dish and sprinkle with remaining cheese.
6. Stir breadcrumbs with Parmesan cheese and melted butter; sprinkle evenly over cheese. Bake for 20 minutes or until golden and bubbly. Cool slightly and garnish with chives.