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elbow macaroni butter bread crumbs flour milk butternut squash salt freshly grated nutmeg ground black pepper cheese
Viewed: 35 - Published at: 4 years agoIngredients
- 1/2 gal. elbow macaroni
- 3/4 cup butter, divided
- 3 cups panko bread crumbs
- 1/2 cup flour
- 1/2 gal. 2% milk
- 2 cups cooked butternut squash, pureed
- 2 tsp. salt
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. ground black pepper
- 1 qt. Kraft Habanero Heat Shredded Cheese
Method
- Cook macaroni as directed on package; drain and rinse.
- Set aside in large mixing bowl.
- Melt 1/4 cup (50 mL) butter (or 1 Tbsp.
- [15 mL] butter for trial recipe).
- Combine butter and bread crumbs.
- Set aside.
- Melt remaining butter in large saucepan on medium-low heat; whisk in flour.
- Cook 5 min., whisking frequently.
- Add milk gradually, whisking until smooth.
- Bring to simmer; cook on low heat 15 min.
- or until sauce has thickened to the consistency of heavy cream, stirring ocassionally.
- Stir in squash and seasonings.
- Remove from heat; stir in cheese.
- Combine cheese sauce and cooked macaroni; mix well.
- Spoon into full-sized shallow hotel pan sprayed with cooking spray (or spoon into half hotel pan for trial recipe).
- Top with bread crumb mixture.
- Bake in 350F (180C) standard oven 30 to 40 min.
- or until sauce is bubbly.
