KRAFT Habanero Heat Shredded Cheese adds a touch of heat while butternut squash adds depth of flavour.
2 qt. Elbow macaroni
3 cups Butter, divided
3/4 cup Panko bread crumbs
2 cups Flour
2 qt. 2% milk
1/2 cups Cooked butternut squash, pureed
1/2 cups Salt
1/8 cups Freshly grated nutmeg
1/8 cups Ground black pepper
1 qt. Kraft Habanero Heat Shredded Cheese
Macaroni as directed on package; drain and rinse. Set aside in large mixing bowl.
1/4 cup (50 mL) butter (or 1 Tbsp. [15 mL] butter for trial recipe). Combine butter and bread crumbs. Set aside.
Remaining butter in large saucepan on medium-low heat; whisk in flour. Cook 5 min., whisking frequently. Add milk gradually, whisking until smooth. Bring to simmer; cook on low heat 15 min. or until sauce has thickened to the consistency of heavy cream, stirring ocassionally. Stir in squash and seasonings. Remove from heat; stir in cheese.
Cheese sauce and cooked macaroni; mix well. Spoon into full-sized shallow hotel pan sprayed with cooking spray (or spoon into half hotel pan for trial recipe). Top with bread crumb mixture.
In 350°F (180°C) standard oven 30 to 40 min. or until sauce is bubbly.