Butternut Squash Mac and Cheese

Ingredients

• 1½ lb butternut squash
• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2½ cup milk
• 8 oz sharp cheddar cheese
• ¼ cup Parmesan cheese
• ¼ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• ½ cup panko breadcrumbs (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Roast on a baking sheet for 20-25 minutes, or until tender. Let cool slightly.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until thickened.
5. Add roasted butternut squash, cheddar cheese, Parmesan cheese, nutmeg, salt, and pepper to the sauce. Stir until cheese is melted and sauce is smooth. You can use an immersion blender to make the sauce extra smooth if desired.
6. Combine the cooked macaroni with the cheese sauce. Transfer to a 9x13 inch baking dish. If desired, sprinkle with panko breadcrumbs.
7. Bake for 15-20 minutes, or until bubbly and golden brown on top.