Butternut Squash Mac and Cheese Bites

Comfort food in party form. Roasted butternut squash folded into the cheese sauce gives these a gorgeous golden color and a sweetness that keeps people reaching back for more. Use gluten free pasta if your household cooks that way.

Makes 24 bites · 55 minutes

Ingredients

• 8 oz elbow macaroni (gluten free if needed)
• 2 cups roasted butternut squash puree
• 2 tablespoons butter
• 2 tablespoons flour (or gluten free flour blend)
• 1 1/2 cups whole milk
• 2 cups shredded sharp cheddar
• 1/2 cup grated parmesan
• Salt, black pepper, and a pinch of nutmeg

Instructions

1. Heat the oven to 375°F and grease a 24-cup mini muffin tin.
2. Cook the macaroni until just shy of al dente; drain.
3. Melt the butter in a saucepan, whisk in the flour, and cook 1 minute. Whisk in the milk and simmer until thickened.
4. Stir in the squash puree, cheddar, and half the parmesan until melted. Season with salt, pepper, and nutmeg, then fold in the pasta.
5. Spoon into the muffin cups, top with remaining parmesan, and bake 18 to 20 minutes, until the tops are crisp and golden. Cool 5 minutes before unmolding.