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Butternut Squash Mac and Cheese

Brandon Matzek
  • minutes
  • Serves 8 to 10

INGREDIENTS

2 15 ounce cans

Butternut squash

3 cloves

Garlic

1/2

Onion

1 1/2 tbsp

Sage, fresh

1 tbsp

Thyme, fresh leaves

1 tsp

Dijon mustard

1 lb

Pasta, dried

1/4 tsp

Black pepper, freshly ground

1

Black pepper, Freshly ground

1/4 tsp

Cayenne pepper, ground

4 tbsp

Flour

2

Kosher salt

1/4 tsp

Nutmeg, grated

2 cups

Breadcrumbs, fresh

6 tbsp

Butter, unsalted

2 cups

Cheddar, grated aged sharp

2 cups

Milk

1 tbsp

Parmesan cheese, grated