Teach cooking

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 8 servings as a side

Roasted squash stuffed with a super creamy mac and cheese made with cheddar and cream cheese. A hearty and delicious side dish or vegetarian entree.
Ingredients

• 2 medium-ish acorn or kabocha squash 
• 1 tablespoon butter 
• coarse salt and fresh black pepper 
• 8 ounces elbow pasta 
• 1 + 1/2 cups whole milk 
• 4 ounces cream cheese (light is OK - fat free isn't) 
• 1/2 teaspoon yellow or Dijon mustard 
• 1 + 1/2 - 2 cups fresh shredded cheddar cheese 
• 1 tablespoon seasoned bread crumbs 

Instructions
Preheat oven to 400 degrees F. Cut the squash in half and clean out the seeds and pulp. Dot the butter over top and season with salt and pepper. Bake 25 minutes cut side up in a large roasting pan.
Meanwhile cook the pasta in plenty of salted water according to package directions.
While the pasta cooks in a small saucepan warm the milk over medium heat, when you see whisps of steam rising off it turn heat down to medium-low and add cream cheese. Break the cream cheese apart and whisk until melted and smooth.
Stir in mustard then add cheddar. Stir and/or whisk until cheddar is completely melted. Stir in 1/2 teaspoon salt and a few cracks of black pepper. Remove from heat.
Add the drained pasta to the cheese sauce and stir until pasta is completely coated. Divide evenly among the squash and sprinkle bread crumbs over the top.
Bake an additional 20-25 minutes until squash is tender. Serve immediately.