Ingredients
Scale
- 12 ounces uncooked Macaroni
- 1 1/2 cups mashed Butternut Squash
- 1 tablespoon olive oil (affiliate)
- 2 whole Yellow Onions, Sliced
- 6 Tablespoons Butter (affiliate)
- 2 Tablespoons Flour
- 2 cups Milk (Whole or 2%)
- Salt And Pepper to taste
- 2 cups Grated Cheddar Cheese
- 1 cup crushed corn chips
- 1 tablespoon chopped fresh thyme
- 2 tablespoons grated fresh parmesan
Instructions
- Preheat oven to 425 degrees
- To prepare butternut squash, slice whole squash in half and place on a large baking sheet then brush with olive oil flesh side up. Roast in oven for 20-30 minutes or until easily pierced with a fork.
- Remove from oven and scoop out squash flesh then mash and set aside.
- While squash is roasting, add 2 tablespoons of butter to oven-proof skillet and add sliced onions. Cook on medium low heat until golden brown, stirring occasionally. Set onions aside.
- Boil macaroni according to package directions. Do not cook further than al dente.
- In same skillet you cooked the onions, melt the remaining 4 tablespoons of butter over medium low heat and sprinkle flour over top. Whisk flour and butter until golden brown and bubbly, about 2 minutes.
- Slowly pour in milk, whisking constantly to ensure no clumps of flour form. Add salt and pepper to gravy, tasting along the way!
- Add mashed squash and stir to combine then stir in cooked macaroni.
- Once macaroni is completely heated through, stir in grated cheese and stir until cheese is melted.
- In small bowl, mix together crushed corn chips, thyme, and parmesan and sprinkle over top of macaroni in oven safe skillet.
- Place in oven at 400 degrees and bake for 15-20 minutes until macaroni is bubbling and crusty top is golden brown.
- Prep Time: 40 mins
- Cook Time: 20 mins