This seasonal dish combines fall flavors with the comfort of mac ‘n’ cheese. It’s a perfect hassle-free dish for Thanksgiving, using up your fall harvest, or just a date night at home.
- 4 Acorn squash
- 1/2 lb. Macaroni noodles
- 1/4 cup All-purpose flour
- 2 Tbsp. of softened butter for topping
- 2 cups Whole milk
- 1/4 tsp. Freshly grated nutmeg
- 1 cup White cheddar, shredded
- 1 cup Mozzarella, shredded
- 1/2 cup Parmesan cheese, shaved
- Olive oil
- Kosher salt for pasta water
- Fresh ground black pepper
- Panko bread crumbs
Pre-heat the oven to 375 degrees.
With a sharp knife, cut the tip of the acorn squash off so it can stand upright. Be careful not to cut too far into the hollow part of the squash. Then, cut the top of the squash at the widest portion, so you have a lid, and set lid aside. Clean out the inside seeds with a spoon. If the inside flesh is too thick, scrape some of the extra squash out.
Lightly season the inside of the squash with salt and pepper and rub oil on the inside and outside of the squash, including the lids. Place the squash and the lids on a NUCU® sheet pan. Roast the squash for 25 minutes.
Meanwhile, to make the mac ‘n’ cheese, cook the macaroni in salted pasta water for about 4 minutes until the pasta is just under al dente. Drain and rinse with cold water.
Melt the butter in a NUCU stock pot over medium heat. Gradually add the flour, whisking the mixture until the flour becomes a paste and has soaked up all the butter.