Mac and Cheese with Squash

Ingredients

• 0.3 teaspoon cayenne pepper 
• 2 teaspoons dijon mustard 
• 12 ounces elbow macaroni 
• 2.5 cups milk 
• 3 tablespoons panko bread crumbs 
• 2 tablespoons parmesan grated
• 15 servings salt 
• 2 cups cheddar shredded
• 12 oz squash puree frozen thawed cooked
• 1 tablespoon butter unsalted melted

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• broiler

Directions

1. Place a rack in the top third of the oven and preheat to 375F. Mist a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil and cook pasta until al dente, about 7 minutes or as package label directs.
2. Drain and place back in pot.
3. In a pan over medium-high heat, bring milk and squash to a simmer, stirring occasionally, about 5 minutes.
4. Remove from heat and add mustard, 1/2 tsp. salt, cayenne and Cheddar, stirring until cheese has melted. Stir sauce into pasta and toss until pasta is well-coated.
5. Transfer mixture to baking dish.
6. In a small bowl, mix butter, panko and Parmesan; sprinkle over macaroni.
7. Bake until bubbling around edges and beginning to brown on top, about 20 minutes. Turn broiler to high and cook until top is golden and crispy, about 2 minutes, watching carefully to be sure it doesn't burn.
8. Let rest for 5 minutes before serving.