Cheese macaronis with squash

Author: Les Cultures de chez nous
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Macaronis au fromage et à courge
Preparation 25
Baking 30
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 400 gr of peeled and diced squash
  • 5 ml (1 teaspoon) of olive oil
  • 500 ml (2 cups) of macaronis
  • 30 ml (2 tablespoos) of butter
  • 60 ml (1/4 cup) of all-purpose flour
  • 625 ml (2 1/2 cups) of 2% milk
  • 5 ml (1 teaspoon) of Dijon's mustard
  • 1 package of 250 gr (3 cups) of sliced leeks
  • Salt up to taste
  • 250 ml (1 cup) of grated mozzarella cheese
  • 250 ml (1 cup) of grated white cheddar
  • 125 ml (1/2 cup) of grated gruyere
  • 80 ml (1/3 cup) of panko
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Preparation

  • Over a baking sheet, mix squash and oil. Bake in the middle of the oven until tenderness, for 16 to 18 minutes and stir at mid-baking.
  • Meanwhile, in a large casserole filled with boiling water, cook macaronis with package instrcutions.
  • In a pan, brown leeks for 5 to 6 minutes. Set aside.
  • In a medium sized casserole, at medium heat, melt butter. Add flour while whisking the mixtur will get dry and pretty lumpy. Gradually add milk while whisking. Add Dijon's mustard and salt while whisking. Continue cooking and whisking until the sauce boils, for 5 to 7 minutes. remove from heat. Add macaronis, cheeses, leeks and squash and sauce. Stir to cover it all. Pour right away the preparation in an oven safe plate. Spread with panko. Set under the grill until top is browned.

Chef's notes

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