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    Butternut Squash Macaroni & Cheese Recipe

    Ingredients:
    1 lb penne pasta
    1 butternut squash, peeled and cubed
    2 cups chicken broth
    2 Tbsp ground cinnamon
    1/4 tsp nutmeg
    4 Tbsp butter
    1 Tbsp flour
    1 egg
    1-1/2 cup whole milk
    1-1/2 cup cheddar, shredded
    1/2 cup Monterey Jack, shredded
    1/2 cup Asiago, shredded
    1/4 cup Panko breadcrumbs

    Directions:
    Pre-heat the over to 350F. Cook the pasta following instructions until al dente. Once cooked, cool under cold water, drain and drizzle with olive oil so pasta does not stick together.

    In a separate pot, add the cubed butternut squash, chicken broth and 1 Tbsp cinnamon, then bring to a low simmer. Cover the pot and allow to simmer until the broth is almost gone and the squash is soft.

    In a small saucepan, melt the butter and add flour, stirring until it creates a paste. Slowly add the milk and whisk until fully incorporated. Simmer for 1-2 minutes, then add the egg and whisk until the milk begins to thicken. Slowly add the cheese until fully combined.

    In a large bowl, mash the butternut squash with a potato masher until broken down. Combine the remaining cinnamon, nutmeg and pasta, then slowly add the cheese mixture.

    Place into a casserole dish and sprinkle Panko breadcrumbs on top, then cook for 10-15 minutes. Let the macaroni and cheese cool for 5-10 minutes prior to serving. Enjoy!

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