Transform HORMEL® Macaroni and Cheese Pasta into a gourmet delight with a touch of nutmeg, velvety butternut squash puree, extra sharp cheddar, and a crispy panko-sage topping. This easy enhancement adds depth and texture, elevating your macaroni into a rich, flavorful comfort dish.
Ingredients
| 2 | tablespoons olive oil |
| ¼ | cup onions, diced |
| 1 | garlic clove, minced |
| Pinch nutmeg | |
| 2 | (20-ounce) packages HORMEL® Macaroni And Cheese Pasta |
| 2 | cups butternut squash puree |
| ¼ | cup shredded cheddar cheese, divided |
| ¼ | cup panko breadcrumbs |
| 1 | tablespoon butter, melted |
| 1 | teaspoon minced sage |
Directions
Heat oven to 375°F. Spray a 2-quart casserole dish with nonstick cooking spray.
In small skillet over medium heat, heat olive oil. Add onions. Cook 2 to 3 minutes or until translucent. Add garlic. Cook 1 minute, or until fragrant. Stir in nutmeg. Remove from heat.
In bowl, gently combine contents of macaroni and cheese packages, squash puree, ½ cup cheddar cheese and onion mixture. Transfer mixture to prepared casserole dish.
In small bowl mix together breadcrumbs, melted butter, sage remaining cheese. Sprinkle over top of casserole. Bake 30 to 40 minutes or until hot and bubbly and breadcrumbs are golden brown.