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Butternut Squash Mac and Cheese
Ingredients
  • 12 ounces dried rigatoni
  • 1 ½ pounds butternut squash, peeled, seeded and cut into chunks (3 ½ cups)
  • 2 ¾ cups milk
  • ¼ cup all-purpose flour
  • 8 ounces smoked Gruyere cheese, shredded (2 cups)
  • 8 slices bacon
  • 2 small sweet onions, cut into chunks
  • 3 ounces sourdough bread
  • 2 tablespoons butter, melted
  • fresh flat-leaf Italian parsley
Steps
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