Broccoroni and Cheese - CSA|365

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1+ cups of cooked acorn (or other) squash puree (see below)
• 2 cups of sharp cheddar cheese, plus extra as needed
• 3 cups \uncooked pasta such as orecchiette or elbow macaroni
• 1 small crown of fresh broccoli florets
• 1 small onion, finely diced.
• grown-up optional ingredients (to taste)
• Diced peppers (I used poblano and jalapeño)
• ¼ teaspoon cayenne pepper, or ½ teaspoon Sriracha (or to taste)
• ground pepper to taste
• 2 teaspoons dijon mustard (or to taste)
• ¼ cup panko for the topping
• Cook Pasta according to the directions.
• In a medium saucepan, melt butter but do not brown. Whisk in flour over medium heat, stirring constantly until combined.
• Drain the pasta and pour it into a spayed or greased baking dish (or two), drizzling the sauce mixture on top. Sprinkle with panko if using.