BUTTERNUT SQUASH MAC AND CHEESE WITH A CRUNCHY BREADCRUMB TOPPING

INGREDIENTS

• 3 pounds Barilla Elbows
• 1 lbs 1/2 sticks butter
• 3/4 cup flour
• 1 1/2 pounds shredded cheddar cheese
• Salt & white pepper, to taste
• 3/4 cups panko
• 6 cups butternut squash, diced
• 3 garlic cloves, chopped
• 3 quarts 2% milk
• 1 1/2 cups shredded smoked gouda cheese
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh thyme, chopped

PREPARATION

1. 1.In a large pot boil half the butternut squash until fully cooked, let cool, then process in a blender with enough cooking liquid to make a puree.
2. 2.In a pre-heated 425°F oven roast the remaining butternut squash with olive oil until golden brown and fully cooked.
3. 3.Meanwhile, in a large sauce pot sauté garlic in butter until slightly yellow in color. Add flour and make a roux, cook for about 3 minutes on medium heat. Add warm milk and bring to a simmer, let simmer for 5 minutes. Season with salt and pepper.
4. 4.Add butternut squash puree then remove from heat and add cheddar and smoked gouda slowly to incorporate.
5. 5.In a bowl combine the panko and thyme then place into a large skillet with olive oil, toast for 5 minutes or until slightly browned.
6. 6.Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce.
7. 7.Top with squash and bread crumbs.