Why mess with classic mac n’ cheese, you might ask? Because you can! Anything truly classic benefits from a change-up every now and then. I’ve been on a butternut squash kick lately (check out recipes for Butternut Squash & White Bean Chili and Roasted Butternut Squash Enchilada Stack with Creamy Green Sauce), and I thought the slight sweetness of the squash would balance perfectly with sharp cheddar cheeses. I was right! My husband practically licked his bowl clean when he was done with it.

Making your own cheese sauce might seem intimidating, but I promise it’s super easy. The trick lies in constant stirring at a medium-low temperature. Nothing will burn, everything will melt and you’ll be left with a piping hot pan of golden goodness.

INGREDIENTS

• 1 butternut squash

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 4 oz. sharp cheddar cheese, shredded

• 4 oz. sharp white cheddar cheese, shredded

• 2 1/2 c. 2% milk

• 2 T. butter

• 1/4 t. ground nutmeg

• 1/4 t. cayenne

• 1/2 t. Dijon mustard

• 3 T. flour

• 1 box of elbow pasta (we used Ancient Harvest brand)

• 1/4 c. Panko breadcrumbs

• Olive oil

• Salt & pepper

STEPS

1) Preheat the oven to 400 degrees. Use a peeler to remove the skin from the butternut squash. Cut it in half from top to bottom, then use a spoon to remove the seeds and pulp. Cut the squash into small cubes. Add the cubes to a baking sheet and drizzle with olive oil. Season well with salt and pepper and toss to coat. Roast the squash for 35 minutes, tossing every 10 minutes or so.

2) While the butternut squash is roasting, cook the pasta according to package directions. Drain and set aside.

3) Add the cooked butternut squash to a food processor along with 1/4 c. milk. Pulse until smooth.

4) Add the butter to a large skillet or Dutch oven over medium heat. Once melted, add the onion and garlic and cook for five minutes. Next, add the nutmeg, cayenne and Dijon mustard and toss well to coat.

5) Reduce the heat to medium-low. Add the flour and 1/4 c. milk, stirring well. Allow to cook for about 30 seconds, then pour in the rest of the milk. Simmer for two minutes.

6) Gradually add both cheeses to the mixture, stirring constantly while they melt. Finally, pour the butternut squash mixture into the cheese sauce and stir well to combine. Add the pasta to the sauce and toss to coat.

7) Spray a 9 in. x 13 in. glass dish with non-stick cooking spray. Use a spatula to pour the mac n’ cheese into the dish, spreading it out evenly. Sprinkle with the Panko breadcrumbs. Cook uncovered for about 30 minutes, or until the mixture is bubbling. Allow to rest for five minutes before serving.