A super mac and cheese recipe perfect for the fall – made with pancetta, butternut squash puree, and (optional) broccoli.
1cupshredded cheddar cheese
8slicespancettabrowned and crumbled
2tbspPanko bread crumbs
Preheat oven to 400°F (205°C). Lightly grease a 9×13″ baking dish.
Cook the cavatappi according to package directions for al dente pasta. Strain and toss with olive oil. Set aside.
In a large stockpot, mix together the butternut puree and 1/2 cup milk over medium-low heat. Cook for about five mintues. Add the cheese, salt, ground mustard, and black pepper. Turn off heat and stir until cheese has melted. Thin with additional milk if necessary.
Add the pasta and half the pancetta to the sauce and stir until pasta is completely coated. Spread into the prepared baking dish.
Top the mac and cheese with bread crumbs and remaining pancetta in an even layer.
Bake for 20 minutes, or until completely heated through and the top is beginning to brown.
If you are making this pasta in advance to reheat later, you may want to add 2 tablespoons of butter to the sauce. This will help to keep it from drying out.