Cheese macaronis with squash
25
30
6
No
Ingredients
- 400 g of peeled and diced squash
- 5 ml (1 teaspoon) of olive oil
- 500 ml (2 cups) of macaronis
- 30 ml (2 tablespoons) 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 g (4 cups) of Les Cultures de chez nous 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
- 75 ml (1/3 cup) of panko
Preparation
Side-by-side mode
- Over a baking sheet, mix squash and olive 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 instructions.
- 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 mixture 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 the macaronis, all the cheeses, leeks and squash and sauce. Stir to cover it all. Pour the preparation right away into an oven-safe plate. Spread with panko. Set under the grill until the top is browned.
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