This macaroni and cheese with butternut squash is a make over of the classic recipe filled with whole grain pasta and healthy winter squash! It’s the perfect winter comfort food casserole.
4 cups cubed butternut squash, about 1 ¼ pounds
2 cups whole-grain macaroni, 8 oz.
1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided
2 shallots, chopped
3 cups low-fat milk, divided
1/3 cup all-purpose flour
2 teaspoons Dijon Mustard
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
¼ teaspoon ground white pepper
6 ounces shredded Gruyere cheese, about 2 cups
3 tablespoons whole-wheat panko breadcrumbs, such as Ian’s
½ teaspoon paprika