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Mac & Cheese, Butternut Squash Whole-Wheat

kept byaileeoops

500 g organic whole-wheat egg-white noodles
½ sweet onion, such as Vidalia, diced
¼ cup butter, softened
3 Tablespoons flour
3 cups organic whole milk
½ teaspoon Dijon mustard
1 1/3 cups butternut squash puree (method below)
2 cups grated cheese (I used a combination of cheddar, Parmesan, and Emmental)
Salt & pepper to taste

1/3 cup Panko or plain breadcrumbs
1/3 cup Parmesan cheese, grated, not powdered
2 Tablespoons unsweetened coconut, shredded
For the egg noodles:



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