Ingredients
- 8 oz elbow macaroni
- 2 Tbsp buter or coconut oil
- 3 Tbsp flour
- 1/4 tsp nutmeg optional
- 2 cups milk
- 1/2 medium butternut squash cooked and mashed
- 1 Tbsp rosemary chopped. optional
- coarse salt and freshly ground black pepper
- 2 cups cheese shredded, any kind
- 1/4 cup breadcrumbs
Servings: servings
Instructions
- Preheat oven to 400°F.
- Cook pasta according to package instructions. Drain and set aside.
- Melt coconut oil or butter in a large skillet over medium heat. Once melted, stir in flour and nutmeg and continue stirring for a few minutes.
- Add in milk, turning heat to high and bringing to a boil while constantly stirring. Continue to boil until sauce has thickened.
- Set heat to low and gently stir in the butternut squash purée.
- Add in the rosemary and then take skillet off heat. Combine sauce with cooked pasta. Season with salt and pepper.
- Grease a bread pan or casserole dish. Pour half of the noodles into the pan. Sprinkle half of the shredded cheese over the noodles. Add the remaining noodles and top with the rest of the cheese. Sprinkle breadcrumbs on top
- Bake for 25-30 minutes. Sprinkle more rosemary or parsley on top to garnish. Serve warm.
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