- Total: 30 min
- Active: 25 min
- Yield:4 to 6 servings
1/2 cup freshly grated sharp Cheddar
2 tablespoons roughly chopped fresh parsley
12 butter crackers (I like Ritz)
4 strips crisp cooked bacon
Mac and Cheese:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, plus additional as needed
1 cup canned butternut squash puree
2 teaspoons Dijon mustard
Freshly ground black pepper
Two 16-ounce packages gnocchi (see Cook’s Note)
3 cups freshly grated sharp yellow Cheddar
- For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
- For the mac and cheese: Bring a large pot of salted water to a boil.
- Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes.
- Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.
- Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet.
You can use any type of gnocchi — fresh, frozen or shelf-stable. Just follow the package instructions and adjust the cook time accordingly.
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