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Ingredients
US|METRIC
4 SERVINGS
- 8 acorn squash (or however many you plan to individually serve. You’ll have some left over and you can bake the left over mac n’ cheese in a smaller dish.)
- 1 lb. macaroni
- 1/2 cup all purpose flour
- 6 Tbsp. unsalted butter (and 2 tablespoon of softened butter for topping)
- 5 1/2 cups whole milk
- 1/4 tsp. freshly grated nutmeg
- 5 cups extra sharp white cheddar (shredded)
- vegetable oil (or other neutral oil)
- sea salt (or kosher salt for salting pasta water and seasoning mac and cheese and squash)
- freshly ground black pepper
- panko bread crumbs
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