BUTTERNUT SQUASH MAC AND CHEESE WITH A CRUNCHY BREADCRUMB TOPPING
- Barilla Elbows
- 1/2 sticks butter
- 3/4 cup flour
- 1/2 pounds shredded cheddar cheese
- Salt & white pepper, to taste
- 3/4 cups panko
- butternut squash, diced
- garlic cloves, chopped
- 2% milk
- 1/2 cups shredded smoked gouda cheese
- 1/2 cup extra virgin olive oil
- tablespoon fresh thyme, chopped