Description
An indulgent mac & cheese lightened up with a butternut squash cheese sauce.
Ingredients
- 20 ounces, weight Peeled, Cubed Butternut Squash
- 1 pound Pasta
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2-½ cups Skim Or 1% Milk, Heated
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 5 ounces, weight Gruyere, Grated
- 2 Tablespoons Mascarpone
- ½ Tablespoons Fresh Thyme
- 12 ounces, weight Lump Crabmeat
- ½ cups Panko Breadcrumbs
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 2 Tablespoons Grated Parmesan Cheese
Preparation
Heat oven to 375ºF. Coat a 9×13-inch casserole dish with cooking spray and set aside. Steam squash until very soft, about 20 minutes, then puree in a food processor and set aside.
At the same time, cook pasta according to package directions until al dente. (It will finish cooking in the oven.) Drain and set aside.
For the sauce, melt butter in a medium pot over medium-high heat. Add flour and stir constantly until lightly browned, 2–3 minutes. Slowly add warm milk, whisking continuously until smooth. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until thickened, 5–7 minutes. Add squash puree, salt, pepper, Gruyere, mascarpone, and thyme and stir until smooth.
For the topping, in a small bowl, combine bread crumbs, olive oil, garlic, and Parmesan.
Mix cooked pasta with the butternut squash cheese sauce and pour into prepared casserole dish. Sprinkle with breadcrumb mixture. Bake 30–35 minutes until bubbling and golden brown.
