Easiest Way to Prepare Quick Butternut Squash Mac and Cheese

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Butternut Squash Mac and Cheese. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Butternut Squash Mac and Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash Mac and Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Butternut Squash Mac and Cheese using 10 ingredients and 6 steps. Here is how you cook that.

If you are looking for the perfect way to hide some veggies from the kids, this is it! The squash makes this "cheesy" goodness so creamy, and it looks just like cheese so they'll never know it's there!

Ingredients and spices that need to be Take to make Butternut Squash Mac and Cheese:

1. 12 oz rigatoni (or favorite pasta)
2. 1 1/2 lb butternut squash
3. 2 3/4 cup milk
4. 1/4 cup all-purpose flour
5. 8 oz Gruyere cheese, shredded
6. 8 slice bacon, crumbled
7. 2 small sweet onions, cut into chunks
8. 1 cup seasoned panko crumbs
9. 2 tbsp butter, melted
10. fresh flat-leaf parsley

Instructions to make to make Butternut Squash Mac and Cheese

1. Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
3. Meanwhile, in another very large skillet cook chopped bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden. Mix together with cooked bacon and set aside about 1/4 cup.
5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
6. Mix panko with melted butter & 1/4 cup bacon/onion mixture. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. Bake until top is browned, about 10 to 12 minutes. Cool 5 minutes. Sprinkle with parsley if desired. Makes 6 to 8 servings.

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