Ingredients
- 16 oz. elbow macaroni
- 2 tsp. butter
- 1 tsp. vegetable oil
- 3 tbsp. flour
- 1 1/2 c. chicken broth
- 10 oz. butternut squash
- 1 c. milk
- 1 1/2 c. Fontina cheese
- 1 c. Cheddar cheese
- 1/2 c. Parmesan cheese
- 1/4 tsp. nutmeg
- 1/4 tsp. Pepper
- 1/4 tsp. cumin
- 1/4 c. stuffing mix
Instructions
- Preheat oven to 400 degrees F. Mist a 9 x 13 baking dish with cooking spray.
- Cook pasta according to package directions; drain and set aside.
- Melt butter with oil in a 3-quart saucepan over medium heat.
- Stir in flour and cook 2 minutes, until thick.
- Gradually add broth, whisking until smooth.
- Stir in squash and milk; cook, stirring, until thickened and smooth.
- Add cheeses and spices, reserving 1/4 cup Parmesan for topping.
- Stir until cheese is melted.
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