Use whatever cheese you have leftover in this versatile mac and cheese recipe. If you don't want to use butternut squash, you can use whatever leftover roasted vegetable you have on hand. Cauliflower and broccoli is great here as well!
- 1 pound pasta (we used celletani
- 6 tablespoons unsalted butter, divided
- 1/4 cup all purpose flour
- 31/2 cups milk
- pinch nutmeg
- pinch cayenne pepper
- 2 teaspoons dijon mustard
- salt, to taste
- 6 cups grated cheese (we used a mix of sharp white and orange cheddar here)
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1/4 cup plain breadcrumbs
- 3 cups roasted butternut squash (recipe below)
Preheat oven to 350˚F and butter a 2 quart baking dish. Bring a large pot of salted water to a boil, and cook the pasta to a al dente.
Meanwhile make roux by melting 4 tablespoons of the butter in a dutch oven or heavy bottomed pan over medium low heat. When butter is melted, add flour and cook, whisking for about 2 minutes or until golden brown.
Slowly whisk in milk and mix until it is all incorporated. Switch to a wooden spoon and cook over medium heat, stirring constantly,until it thickens and coats the back of a spoon. Season with salt, pepper, cayenne, nutmeg and dijon. Remove from heat and add cheese. Stir until melted. Add pasta and roasted butternut squash, if using, and fold until well combined.
Add the macaroni and cheese to the buttered baking dish. Melt remaining butter and toss with the parmesan cheese and both breadcrumbs. Season with a pinch of salt. Add breadcrumb mixture to the top of the mac and cheese and bake for about 45 mins or until golden brown and bubbly.
Roasted Butternut Squash
- 3 cups butternut squash cubes (about 1 inch in size)
- 2 tablespoons olive oil
- salt and freshly ground black pepper
Preheat the oven to 400˚F. Add the butternut squash to a parchment lined baking sheet. Add olive oil and salt and pepper and toss to coat. Roast for about 25 - 30 minutes or until tender.