1 box Smart Taste elbow macaroni Topping:
2 cups cooked butternut squash (1 medium) 2 T panko breadcrumbs
1 cup 2% milk 2 T parmesean cheese
1 cup organic chicken broth 2 t olive oil
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 T butter
2 T flour
hot sauce, salt & pepper to taste
In a large pot, cook elbow macaroni according to package instructions, then drain & set aside. In a blender combine squash, milk & broth. In the same pot you cooked the macaroni, melt the butter over medium low heat, then whisk in the flour & cook for about 1 minute. Slowly whisk in the squash mixture from your blender and cook on low until thick & bubbly. This usually takes 20 minutes or so, you don't want to turn up the heat too high & burn the sauce. Add in cheeses, salt & pepper, and a few dashes of hot sauce. Put the macaroni back in the pot with the sauce. Pour mixture in a sprayed baking dish. Mix together the topping ingredients, then sprinkle on top of macaroni. Bake at 350 degrees for about 40 minutes, or until topping is golden.