Ingredients
- 1 Butternut squash, roasted
- 8 oz dry macaroni or other similar noodles.
- ⅓ cup butter
- ⅓ cup flour
- 2½ cups whole milk
- 1 tsp kosher salt (or ½ tsp table salt)
- 3 cups grated sharp Cheddar
- ¼ cup grated Pecorino Romano cheese
- Optional toppings:
- Panko bread crumbs
- Parmesan cheese
Recipe Description
Below you’ll find a recipe for the most delicious butternut squash mac and cheese. Feel free to substitute the squash for other vegetables or even some smoky bacon. I’ve found the combination of sharp Cheddar and Pecorino Romano give the best results. Whole milk is best. Let’s be honest, we’re using a lot of cheese here. Don’t be concerned with a low fat milk at this point.
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