Ingredients
The following ingredients have 7 Servings
- 1 tablespoon extra virgin olive oil
- 1 small butternut squash (or use 1 package cubed butternut squash, or canned puree*)
- 8 ounces whole wheat elbow macaroni (or your favorite pasta)
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups milk (I used low fat)
- 2 cups grated mild cheddar cheese* (divided)
- 1/2 cup butternut squash puree ((may also use canned puree) )
- salt and pepper (to taste)
- 1 cup panko breadcrumbs
