Amped-Up Annie's Mac and Cheese with Butternut Squash and Chili Oil

Preheat oven to 350F.

Bring a large pot of water to a boil and cook butternut squash until tender, about 4-5 minutes. Using a slotted spoon or spider, remove from boiling water and set aside. Do not discard boiling water.

Drop the Annie’s Shells into the boiling water and cook for 8-10 minutes or until soft.

While the pasta cooks, prepare the panko mixture. In a small bowl season the panko with oil, salt and pepper. Mix to combine and set aside.

Reserve about ⅓ cup of pasta water for emulsifying. Drain pasta and combine with cooked butternut squash and provided cheddar cheese packet. Season with salt to taste and divide the mac and cheese evenly between two ramekins.

Top the prepared pasta with panko and bake for an additional 5-8 minutes or until panko crumbs are golden brown.

To serve, finish with chopped parsley, flakey salt, and aji panca chili oil for a Peruvian twist on this at home classic.