Ingredients:

  • 1 medium butternut squash (about 1.1 kg), peeled, seeded, and cubed
  • 1 Tbsp olive oil
  • Salt and black pepper to taste
  • 1 lb elbow macaroni or shells
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (warmed)
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1 tsp Dijon mustard
  • 1/4 tsp nutmeg
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 Tbsp melted butter (optional topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until fork-tender and lightly caramelized.
  2. Transfer roasted squash to a blender. Add 1/2 cup of the warmed milk/cream mixture and blend until completely smooth. Set the purée aside.
  3. Cook the macaroni in heavily salted boiling water according to package directions, but under-cook by 2 minutes (it should still have a bite). Drain and set aside.
  4. In a saucepan over medium heat, melt the 4 Tbsp of butter. Whisk in the flour vigorously and cook for 2 minutes, stirring constantly, until a nutty aroma is present (this is the roux).
  5. Gradually whisk in the remaining warmed milk and heavy cream. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Remove the sauce from the heat. Stir in Dijon mustard, nutmeg, salt, and pepper.
  7. Gently stir the butternut squash purée into the sauce until fully combined. Gradually add the grated Cheddar and Gruyère, stirring until melted and smooth. Do not return the sauce to high heat after adding cheese.
  8. Fold the slightly undercooked pasta into the cheese sauce until evenly coated. Pour the mixture into a prepared 9x13 inch baking dish.
  9. If using the topping, combine panko breadcrumbs and 2 Tbsp melted butter. Sprinkle evenly over the top of the casserole.
  10. Bake for 15–20 minutes, or until bubbling around the edges and the topping is golden brown. Allow to rest for 5 minutes before serving.