Crispy Mac and Cheese Cups - Paula Deen

Ingredients

• 1 pound butternut squash
• 1 tablespoon Canola oil
• 1/2 teaspoon Kosher salt
• Black pepper
• 1 pound whole-grain elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup lowfat 1-percent milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground mustard
• Big pinch cayenne
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded pecorino cheese
• Nonstick cooking oil spray
• 1 slice whole-grain bread
• 2 tablespoons grated Parmesan
• Canola oil
• 1/4 cup chopped parsley
• Special equipment: twelve 6-ounce ramekins