This casserole is so comforting and filling.
Ingredients
Yields 6 portions.
500g uncooked elbow macaroni
1 medium size butternut squash, cubed
1 leek, thinly sliced
3 cups grated cheddar
1/2 cup grated mozzarella
1/4 cup grated Parmigiano-Reggiano
2 1/2 cups 1% milk
1/2 cup panko
2 tbp flour
2 tbsp butter
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
Salt and pepper to taste
Method
Preheat the oven at 375 F. In a oven-safe pan, add the diced squash and drizzle with evoo. Season with salt and pepper to taste. Cook for 45 minutes. Meanwhile, cook the elbow macaroni halfway. Cool the pasta with cold water and strain. Put aside.
When the squash is cooked, mash the cubes and mix 1/2 cup of milk in the squash puree. Sautee the leeks with evoo and medium heat for 7 minutes. Add the leeks to the squash puree. Smooth the puree with a hand mixer. Put aside.
Make a roux with the butter, flour and milk. When the consistency is thickening, add the mozzarella and mix well until melted. In a large bowl, mix the sauce with the puree and pasta. Season with salt and pepper. Add the mixture to an oven-safe casserole. Add cheddar, parmigiano-reggiano and top with panko.
Cook at 375 F for 45 minutes. Broil for a few seconds, until the crust is golden. Enjoy!