# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or small shells
→ Butternut Squash
02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Cheese Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste
→ Topping (optional)
14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan
# How-To:
01 - Preheat the oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
03 - In a blender or food processor, combine the roasted squash with 1/2 cup of milk and puree until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in the remaining 1 1/2 cups milk, stirring constantly, and cook until the sauce thickens, about 3 to 4 minutes. Add the pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheeses melt and the sauce is smooth. Season with salt and pepper to taste.
06 - Add the cooked pasta to the sauce and stir until thoroughly coated.
07 - Transfer the mac and cheese to a lightly greased baking dish. Mix panko breadcrumbs with melted butter and parmesan, then evenly sprinkle over the top. Broil for 2 to 3 minutes until golden brown.
08 - Serve hot, optionally garnished with extra cheese or chopped herbs.
