Gingerly's Knock out Six Cheese Mac and Cheese

Name: Gingerly's Knock out Six Cheese Mac and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 pounds, 8-10 serving(s)
Ingredients: 1 1/2 lbs mini penne; 1 cup butternut squash puree; 1 cup diced shallot; 1/2 cup unsalted butter; 3 tablespoons flour; 1 teaspoon nutmeg; 2 teaspoons white pepper; 1 cup grated gruyere cheese; 1 cup grated extra sharp white cheddar cheese; 1 cup chihuahua cheese; 1 cup shredded monterey jack cheese; 1 cup shredded Velveeta cheese; 1 cup grated romano cheese; 1 1/2 cups panko breadcrumbs; 3 tablespoons butter; 2 cups half-and-half

Submitted by GingerlyJ

"This is comfort food at it's greatest! for the squash puree I use campbells select butternut squash soup or beechnut butternut squash baby food"

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Ready In:: 1hr 5mins
Ingredients:: 16
Yields:: 2 pounds
Serves:: 8-10

ingredients

1 ¹⁄₂ lbs mini penne
1 cup butternut squash puree
1 cup diced shallot
¹⁄₂ cup unsalted butter
3 tablespoons flour
1 teaspoon nutmeg
2 teaspoons white pepper
1 cup grated gruyere cheese
1 cup grated extra sharp white cheddar cheese
1 cup chihuahua cheese
1 cup shredded monterey jack cheese
1 cup shredded Velveeta cheese
1 cup grated romano cheese
1 ¹⁄₂ cups panko breadcrumbs
3 tablespoons butter
2 cups half-and-half

directions

In a saucepan melt stick of butter. sweat shallots in butter until tender.
cook pasta until half done and drain.
stir in flour into butter and make a blonde roux. cook for two minutes, slowly whisk in half an half and squash.
add in pepper and nutmeg.
cook, stirring often until sauce is thickened.
add in cheeses and stir.
once cheese are melted toss pasta with cheese sauce.
transfer to casserole dish.
toss panko in butter and sprinkle over pasta.
bake at 375 for 45 minutes.

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Reviews

Wow, this is ever amazing! This one knocked us out -- and knocked my other recipes out of the ballpark! The texture is exactly the way I love it. MissGingerlyJ, you sure know how to cook (*wink*)!

The Spice Guru

RECIPE SUBMITTED BY

GingerlyJ

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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