Recipe courtesy of Tia Mowry
Total:
45 min
(includes resting time)
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
45 min
(includes resting time)
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
45 min
(includes resting time)
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 1/2 teaspoon kosher salt, plus 2 tablespoons for pasta water
  • 1 pound pasta shells 
  • 2 cups whole milk 
  • 2 tablespoons unsalted butter 
  • 2 tablespoons all-purpose flour 
  • 1/2 cup canned butternut squash 
  • 1/2 teaspoon garlic powder 
  • 1 egg yolk, lightly beaten 
  • 1/4 teaspoon freshly ground white pepper 
  • 2 1/2 cups shredded sharp Cheddar

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Fill a muffin tin with liners.

Bring a large pot of water with 2 tablespoons salt to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain well and set aside.

In a small saucepan over low heat, heat the milk.

In a large saucepan over low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the warm milk (the mixture should start to thicken a bit) and cook for another minute. Add the butternut squash, garlic powder, egg yolk, 1/2 teaspoon salt and the pepper, and mix well. Remove from the heat, add 2 1/4 cups of the cheese and stir until the cheese has melted. Stir in the cooked pasta and toss to coat.

Fill each muffin cup with 1/3 cup of the pasta mixture. Sprinkle each with 1 teaspoon cheese. Bake until the sauce bubbles slightly and the tops begin to brown, 7 to 10 minutes. Let sit 5 minutes before serving.

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