3 Cheese Butternut Squash Mac & Cheese

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 tsp olive oil
• 2 1/2 cup dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta")
• 2 tbsp butter
• 1/4 cup all purpose flour
• 2 1/2 cup milk
• 1 tbsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp cayenne pepper (optional for a kick!)
• 1 1/2 tsp garlic powder
• 1/4 tsp freshly grated nutmeg (or ground nutmeg is fine)
• 1 tbsp fresh thyme leaves(or dried is fine)
• 1 cup Monterey Jack cheese, grated
• 1 cup Smoked Gouda, grated
• 1/2 cup Gruyere cheese, grated
• 1/2 cup panko breadcrumbs

1. Preheat oven to 400 .
2. Toss squash with olive oil and transfer to a baking sheet.
3. Bake for about 30 minutes, turning halfway through until squash is tender.
4. Cook pasta according to the package instructions.
5. Usually about 5-7 minutes until al dente depending on the pasta you choose.
6. Drain pasta and set aside.
7. In a large pot over medium high heat, melt butter.
8. Whisk in the flour.
9. Your flour mixture at this point will be thick, lumpy and dry.
10. Slowly whisk in the milk a little at a time.
11. Add the dijon mustard and spices.
12. Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens.
13. Add in cheeses, squash and pasta.
14. Stir just enough to coat and cheese is slightly melted.
15. Pour your mac & cheese into an oven proof baking dish.
16. Top with panko breadcrumbs and bake for 20 minutes.
17. If you want, you can just put the mac & cheese under the broiler too for about 2-3 minutes to toast the panko breadcrumbs on top and be done with it.
18. I like to bake mine a little longer until all the cheeses are very melty through the whole dish.

butternut squash, olive oil, macaroni, butter, flour, milk, mustard, salt, white pepper, cayenne pepper, garlic, nutmeg, thyme, cheese, gouda, gruyere cheese, breadcrumbs

Taken from cookpad.com/us/recipes/342934-3-cheese-butternut-squash-mac-cheese (may not work)