Acorn Squash and Asiago-Béchamel Mac & Cheese

Acorn Squash and Asiago-Béchamel Mac & Cheese

Ingredients:

• ½ Acorn Squash-roasted & diced
• 2 garlic cloves, halved, divided
• ½ cup Panko (Japanese breadcrumbs)
• 3 tablespoons unsalted butter, room temperature, divided
• 5 tablespoons flour
• 2 cups whole Milk
• Salt & pepper
• ¼ cup Parmesan
• 1 cup Grated Asiago cheese
• 1 & ½ cups grated white/yellow cheese blend
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces medium shell pasta

Béchamel:

• Combine 5 tablespoons flour, 3 tablespoons butter, & 2 cups whole milk (for Béchamel). Mix will cheeses once cooked & thickened. 

Directions:

• Slice Acorn Squash into ½ inch slices. Coat with salt & pepper, and red pepper flakes. Roast for 25 minutes at 375 degrees. Cool & cut into small bite sizes pieces.

• Cook pasta shells according to directions on box, drain, rinse & set aside.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Mince garlic, and sauté over medium heat with butter. Add flour, making a roux. Add milk, & mix consistently, until all lumps are gone, and roux is silky and smooth. Continue to cook over medium heat until sauce starts to thicken. Turn off heat & add Asiago, Mozzarella, & ½ cup cheese blend. Season to taste with salt and pepper.
• Preheat oven to 400°F. Butter large baking dish. Spoon pasta into dish. Stir sauce, remaining cheese & squash into pasta. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes.