Original Source: JKParker.ca
1 butternut squash (approx 4 cups)
450 grams whole wheat elbow macaroni
4 tablespoons butter
½ cup flour
2 cups skim milk
2 tablespoons dijon mustard
2 teaspoons salt
1 teaspoon freshly grated nutmeg
½ teaspoon of cayenne pepper
450 grams shredded medium cheddar (about 4 cups)
1¾ cups chicken or vegetable stock
1 cup bread crumbs
- preheat oven to 325°F
- slice squash in half and discard seeds; place, cut side down, in a pan with some water and roast for 1 hour until very tender
- when squash has cooled, peel skin off and discard; puree squash in food processor until it has a smooth consistency; set aside
- bring a large pot of water to boil; boil pasta to al dente – about 6 minutes; drain pasta and set aside
- in a very large pot, melt 4 tablespoons butter and slowly stir in ½ cup flour to form a paste
- off heat, SLOWLY whisk in 2 cups of milk; return to medium low heat until sauce fully blends and thickens
- add pureed squash to the thickened sauce
- add mustard, salt, nutmeg, and cayenne pepper
- stir in 3 cups of cheese (set aside 1 cup for the topping) and 1¾ cups of stock, alternating cheese and stock by cupfuls
- taste sauce, adjust seasonings if needed
- add pasta to cheese/squash sauce and toss to coat evenly
- transfer mixture to an oven-safe dish (9”x13” glass pan)
- cover the pasta with the remaining shredded cheese, and sprinkle on the bread crumbs
- bake in the oven at 325°F for 25 minutes
- let stand 10 minutes before serving
