Recipe courtesy of Bobby Deen
Episode: Say Cheese!
Total:
1 hr 25 min
Active:
25 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

Butternut Squash Puree: 
  • 1 pound butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • Black pepper
Mac and Cheese:
  • 1 pound whole-grain elbow macaroni, such as Barilla Plus
  • Big pinch cayenne
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup lowfat (1-percent) milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground mustard
  • 1/2 cup shredded pecorino cheese
  • Nonstick cooking spray, for greasing
Topping:
  • 1 slice whole-grain bread, toasted
  • 2 tablespoons grated Parmesan
  • Canola oil, for drizzling
  • 1/4 cup chopped parsley, for garnish

Directions

Watch how to make this recipe.

Special equipment: twelve 6-ounce ramekins

For the butternut squash puree: Preheat the oven to 350 degrees F. 

Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper. Roast until tender, 25 minutes; allow to cool slightly. Transfer to a food processor and pulse until smooth. Measure out 1 1/2 cups puree. 

For the mac and cheese: Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in. 

Meanwhile, melt the butter in a large saucepan. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne. Stir in the Cheddar, pecorino and 1 1/2 cups squash puree and cook until the cheese is melted. Pour the cheese sauce into the drained pasta and mix well. Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess. 

Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet. 

For the topping: Put the bread in a food processor fitted with a steel blade and pulse until the bread is in fine crumbs. Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil. Bake until the crust becomes golden and crispy, 12 minutes. Garnish with chopped parsley and serve immediately.

IDEAS YOU'LL LOVE

Indian Cheese (Homemade Paneer)

Recipe courtesy of Bal Arneson

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here