| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 cups quartered Brussels sprouts
- 2 cups diced butternut squash, about 1/2-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- 1 pound cavatappi or other corkscrew pasta
- 1 stick (8 tablespoons) unsalted butter
- 2 cups prepared stuffing
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, plus more if needed for thinning
- 1 tablespoon Dijon mustard
- 2 cups grated yellow Cheddar
- 1 cup grated Gruyere
Instructions
- Preheat the oven to 400 degrees F.
- Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside.
- Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
- Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes.
- Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper.
- Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 740 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 90 mg |
| Sodium | 736 mg |
Reviews
This is not mac and cheese, this is a different pasta dish. Disappointed with the dish name claiming to be what it is not. Some of the ingredients found here subtract from the experience that is expected. Repulsed instead of delighted.
Thought this was delicious — ultra comforting but the vegetables worked really well and added some nice texture. I skipped the stuffing top; it’s probably good but I didn’t miss it.
I was surprised to see all of the negative reviews. This seems to be the favorite of our family?? Don’t even ask me why – but grandkids, my 30 something kids and husband all LOVE LOVE LOVE it on Thanksgiving. This year I will be making 1/2 batch because our group has shrunk due to COVID restrictions. The recipe is labor intensive but goes well with the dinner.
Was excellent!!!! Great idea. Love different dishes to try.
What a disgrace. The video went viral on how to destroy a classic casserole. Shame on the producers of The Kitchen for airing such mess. Disgraceful.
I love this recipe as is, and I’ve also done my own spin on it. Please don’t ever get rid of this recipe. I thought I lost it because I didn’t save it. It took me 3 days to find this recipe again. This is my go to weather I’m just using part of it for my own spin on it or the whole shebang. It’s 5 stars
You all should be prosecuted for this mess
Straight blasphemy !!
Delicious and great idea!!
Fix it, Jesus