Cheese macaroni with squash
25
30
6
No
Ingredients
- 400 g (14 oz) of squash, peeled and diced
- 5 ml (1 teaspoon) of olive oil
- 500 ml (2 cups) of macaroni
- 30 ml (2 tablespoons) of butter
- 60 ml (1/4 cup) of all-purpose flour
- 625 ml (2 1/2 cups) of 2% milk
- 5 ml (1 teaspoon) of Dijon mustard
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Salt, to taste
- 250 ml (1 cup) of grated mozzarella cheese
- 250 ml (1 cup) of grated white cheddar
- 125 ml (1/2 cup) of grated gruyere
- 75 ml (1/3 cup) of panko
Preparation
Side-by-side mode
- On a baking sheet, mix the squash with olive oil. Bake in the middle of the oven until tender, for 16 to 18 minutes and stir at mid‑baking.
- Meanwhile, in a large casserole filled with boiling water, cook macaroni according to the package instructions.
- In a pan, brown leeks for 5 to 6 minutes. Set aside.
- In a medium-sized casserole, melt butter over medium heat. Add flour. While whisking, the mixture will dry out and get pretty lumpy. Gradually add milk while whisking. Add Dijon's mustard and salt while whisking. Continue cooking and whisking until the sauce boils, for 5 to 7 minutes. remove from heat. Add the macaroni, all the cheeses, leeks, squash, and sauce. Stir to cover it all. Pour the preparation immediately onto an oven-safe plate. Spread with panko. Set under the grill until the top is browned.
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