Butternut Squash Mac and Cheese

Recipe from Annie McAferty and from Tasty Kitchen

Sometimes I skip the step where I bake it with the bread crumb topping and just eat it from the pan. Still delicious, just less bacon.

Ingredients

• FOR THE PASTA:
• 12 ounces, weight Rotini Pasta (preferably whole wheat)
• 1 whole Butternut Squash; Peeled, Seeded And Cubed
• 1 Tablespoon Olive Oil
• ½ teaspoons Kosher Salt
• 1 cup Chicken Broth
• 3 Tablespoons Butter
• 1 Tablespoon Flour
• 2 cups Low Fat Milk
• 2 cups Cheddar Cheese, Shredded

• FOR THE BREAD CRUMB TOPPING: (optional)
• 5 slices Cooked Bacon, Chopped
• 2 cups Sourdough Bread Crumbs
• 1 Tablespoon Minced Sage
• 1 Tablespoon Olive Oil

Preparation

Preheat oven to 375 F.

In a large pot of salted water, cook pasta for about 5 minutes. It should still be very al dente. Drain and then put the pasta back into the pot and set aside.

On a rimmed sheet pan combine squash, olive oil and salt. Roast for 20-25 minutes or until squash is tender. Set aside to cool slightly.

In a food processor blend squash and chicken broth until completely smooth. Set aside.

In a medium saucepan over medium heat, melt butter then add flour while whisking. Cook for 2-3 minutes and then slowly whisk in milk. Add cheese and stir until it is completely melted. Next add butternut squash puree and whisk thoroughly.

In the large pot, combine rotini and cheese sauce. Transfer to a 2 quart casserole dish. Set aside.

Saute bread crumbs, bacon bits, sage and olive oil in a skillet over medium heat until bread is lightly browned. Sprinkle over rotini.

Cover the dish of pasta with foil and bake for 15 minutes. Take off foil and let it brown for another 5-10 minutes or until sauce is bubbling.