Butternut Squash Mac and Cheese | Recipe Cart | Recipe Cart

Ingredients

• 1 pound (16 ounces) cavatappi or penne pasta
• 7 tablespoons (98 g) unsalted butter, divided
• 1 yellow onion (large, chopped )
• 5 tablespoons fresh sage (minced)
• 2 cups (250 g) porcini mushrooms, chopped
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ cup (32 g) all purpose flour
• 1 cup (240 g) Mayfield White Milk, room temperature
• 1 cup (240 g) Mayfield Heavy Cream, room temperature
• 1/2 teaspoon ground nutmeg
• 1 ½ cups (124 g) extra sharp cheddar cheese
• 2 cups (166 g) extra sharp white cheddar cheese
• ½ medium sized butternut squash
• 1/2 cup (30 g) panko bread crumbs
• 1/4 cup (20 g) parmesan cheese (grated)
• 1/4 teaspoon freshly ground black pepper