Butternut Squash Mac and Cheese Bake

Butternut Squash Mac and Cheese

1 medium butternut squash

1/2 white onion

1 1/2 tbsp olive oil

1 lb macaroni noodles, dry

5 cups milk

4 tbsp butter

5 tbsp flour

4 cups sharp cheddar cheese, shredded

2 cups mozerella cheese, shredded

1 1/2 cups Italian breadcrumbs

1 cup grated parmesean cheese

Salt and pepper

Skin butternut squash. Scoop out seeds and cut into cubes. Roast in 400 degree oven for 30 minutes with olive oil, salt and pepper and roughly chopped onion. 

Meanwhile, start roux. In a large pan, slowly melt butter. Once butter is melted slowly sprinkle flour and whisk until combined. Cook for 5-10 minutes, constantly whisking. The longer you cook the flour, the more rich the roux will taste. Add half of the milk to the roux and whisk until smooth. Add salt and pepper to taste.

Boil macaroni in a large pot of salted water for 2 minutes shy of the box instructions. 

Once the butternut squash is roasted, add to roux with the rest of the milk. Blend with an Emerson blender until smooth. Add cheese to roux and whisk until smooth. 

Once noodles are finished cooking, strain and pour into a 9x13 casserole dish. Pour all of the sauce over the noodles and mix until thoroughly covered. Sprinkle breadcrumbs and parmesean cheese over top of dish and bake for 20 minutes until breadcrumbs become warm and toasted. 

Serve hot.

Enjoy!