Butternut Mac N' Cheese

Instructions

1
Cooking Spray: Medium Oven-Safe Casserole Wire-Mesh Strainer
2
Cook Within: If you like super saucy and cheesy mac, use a little less pasta. Half the test kitchen liked it with ¾ of the pasta, and half preferred lots Cavatappi pasta is a corkscrew- shaped tube and is ideal for soaking up creamy sauces like this one!
3
Prepare the Ingredients: Halve Brussels sprouts (quarter if larger than ping pong balls). Peel and mince shallot.
4
Make the Mac n’ Cheese: Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add shallot to hot pot and cook 2 minutes. Add cream and cook until slightly thickened, 2-4 minutes. Slowly whisk in shredded cheddar and Asiago. Season with ¼ tsp. salt and a pinch of pepper. Stir in cooked cavatappi, butternut squash, and Brussels sprouts.
5
Roast the Vegetables: Place butternut squash and Brussels sprouts on both with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their halves and roast until tender and lightly caramelized, 12-15 minutes. While vegetables roast, cook pasta.
6
Bake the Mac n’ Cheese: Pour mac n’ cheese into prepared casserole dish or cast-iron skillet, sprinkle panko over top, and drizzle with 1 tsp. olive oil. Bake until panko and edges of pasta have browned, 8-10 minutes.
7
Cook the Pasta: Once water is boiling, add cavatappi pasta and cook until al dente, 10-12 minutes. Drain in wire-mesh strainer. Reserve pot; no need to wipe clean.
8
Plate the Dish: Serve baked mac n’ cheese on a plate or family style directly out casserole dish. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Prepare a casserole dish with • Place a wire-mesh strainer in

Ingredients

Instructions