Butternut Squash Mac and Cheese with Mushrooms

Makes 8-10 servings

Ingredients

1 package (or 500g) of pasta (I used lumaconi), cooked

4-5 cups fresh or frozen butternut squash, diced

2-3 cloves of garlic, minced

2-3 cups milk

1-2 cups chicken or vegetable stock

1-2 cups cheddar cheese, grated (plus more for the top)

1/2 cup Parmigiano-Reggiano cheese, grated (plus more for the top)

Pinch of salt and pepper

1/2 cup Panko

1 package of mushrooms, sliced

Olive oil or butter (I used olive oil)

Parsley

1. Preheat the oven to 375F.

2. In a pan of about 2-3 tbs of olive oil or butter, saute the garlic. Cook the butternut squash until softened. Season with salt and pepper.

3. Transfer the butternut squash into a blender and blend with the milk. Transfer the butternut squash mixture back into the pan, and add in the chicken or vegetable stock. (You can also add the stock into the blender, but it couldn’t all fit in my blender.)

4. Let the mixture simmer on low for about 5 minutes. Add in the cheese and mix through. Pour the pasta over the sauce and combine.

5. Butter or oil a large baking dish. Add the pasta mixture, and sprinkle the Panko and some more cheese on top. Bake for about 20 minutes, or until slightly brown on top.

6. While the mac and cheese bakes, saute the mushrooms in a pan with olive oil, salt and pepper.

7. Serve the mac and cheese with mushrooms and parsley.