Squash Mac and Cheese

Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter. Set aside.

Add squash to a pot over medium heat. Add salted water and simmer squash until tender, around 10 minutes. Drain well.

Place squash and milk in a large saucepan. Cook over low heat, stirring occasionally and mashing the cubes with a wooden spoon. Increase heat to medium and cook until the mixture is almost simmering, stirring occasionally. Remove pot from heat. Stir in cheddar, cream cheese, salt, mustard, and cayenne pepper. 

 Add uncooked macaroni to the pot. Return pot to the stove and simmer until cheese has almost melted but the macaroni is still uncooked. Transfer mixture to the prepared baking dish. Top with more cheese, if desired.

 Combine breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Sprinkle on top of the macaroni. Bake for 20 minutes or until pasta is cooked. The top should be crisp and nicely browned.

 

Tip: To make it in a turbo broiler, divide mixture among 2 8x8-inch pans or 2 9-inch round pans. Cover in foil and bake at 350°F for 15 minutes. Remove foil and broil for another 5 minutes