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Butternut Squash Mac and Cheese
- 1/2 medium butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1/2 pound elbow macaroni
- 2 1/2 cups milk, divided
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh chopped rosemary
- 1 cup aged white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole wheat breadcrumbs
Directions:View on Two Peas and Their Pod
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