SKILLET MAC & CHEESE

SKILLET MAC & CHEESE 4 tbsp. unsalted butter, cut into small pieces 4 tbsp. flour 3 c. whole milk, warmed Kosher salt and pepper 8 oz. mezze rigatoni 8 oz. extra-sharp Cheddar, coarsely grated 1 10-oz. pkg frozen butternut squash cubes, thawed 3 oz. baby spinach (about 3 cups) 4 oz. potato chips (about 3 cups), crushed 2 tbsp. finely chopped chives 2 tbsp. finely grated Parmesan Heat oven to 350°F. Melt the butter in a deep 12-inch oven-safe skillet over medium heat. Once foaming, add the flour and whisk until smooth. Gradually whisk in the milk a little at a time, making sure the mixture is smooth before adding more liquid. Add 1 cup water and1⁄2 teaspoon each salt and pepper. Bring to a simmer, stirring occasionally. Immediately add the pasta and cook, stirring, for 1 minute. Cover the skillet, transfer to the oven and bake until the pasta is just cooked, 12 to 14 minutes. Remove from oven and heat broiler. Fold the cheese into the pasta until melted and smooth, then fold in the squash and spinach. Sprinkle the potato chips, chives and Parmesan on top and broil until golden brown, 1 to 2 minutes.