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Leeks
Cheese macaronis with squash
Author:
Les Cultures de chez nous
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Preparation
25
Baking
30
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
400 g 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 g (3 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
80 ml (1/3 cup) of panko
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Cheese macaronis with squash
From
Dec 30
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Jan 01
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.
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