Ingredients for - Butternut Squash Mac and Cheese
How to cook deliciously - Butternut Squash Mac and Cheese
1. Stage
Preheat the oven to 400°F. Cook the pasta according to the package directions for al dente. Editor's Tip: When cooking the pasta, keep in mind that whole wheat pasta may take a few moments longer.
2. Stage
Place the cubed squash in a large saucepan and add enough water to cover it. Bring the water to a boil, then cover the pan and cook the squash for 8 to 10 minutes or until it's is tender.
3. Stage
Meanwhile, place the yogurt, milk, salt, pepper and nutmeg in a blender. Carefully drain the cooked squash and transfer it to the blender. Cover the blender and process the mixture until it is well combined. Return the mixture to the saucepan and heat it through. Whisk in both cheeses until the sauce is smooth and the cheese has melted. Editor's Tip: While using pre-shredded cheese is a great time-saver, it's often coated with an anti-caking agent, making it harder to melt. For the smoothest mac and cheese sauce, grate your own cheese.
4. Stage
Drain the pasta and add it to the squash mixture. Toss to coat the pasta. Transfer it to a greased 8-inch square baking dish. Sprinkle the top with bread crumbs. Editor's Tip: Adding a tiny bit of pasta water to your sauce will improve the finished dish's flavor, consistency and texture.
5. Stage
Bake the mac and cheese, uncovered, until the top is golden brown, 15 to 20 minutes.
