Italian-Style Mac & Cheese with Roasted Butternut Squash2018-06-04
The roasted butternut squash in this comfort food classic adds a depth a flavor and bright pop of color.
Combine squash and olive oil on half sheet pan. Bake in 425°F standard oven for 15-20 min. or until lightly browned and cooked through. Cool.
Bring salted water to boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 2 min. less than directed on package. Drain.
Meanwhile, heat butter in large stockpot or rondeau on medium heat until melted. Add onion; cook 4-5 min. or until softened, avoiding the development of any color. Whisk in flour; cook 2 min. whisking constantly, until light golden brown. Reduce heat to low.
Slowly whisk in milk, 1 cup at a time. Whisk continuously until mixture is smooth and thickened.
Stir in cheeses; slowly mix until melted and smooth. Season to taste with salt and pepper. Remove pot from heat.
Stir in pasta; toss to coat. Fold in roasted squash before serving.
- 1-1/2 lbs butternut squash, diced
- 2 tablespoons extra virgin olive oil
- 3 lbs Barilla Elbows
- 15 tablespoons butter
- 1 small onion, minced
- 15 tablespoons flour
- 15 cups whole milk, scalded
- 4 ounces grated Parmigiano Reggiano cheese
- 4 ounces shredded Asiago cheese
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This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.