Prep: 1. Preheat oven to 400 degrees. 2. If desired, microwave squash for 2 minutes, flipping halfway through (this will make it much easier to cut). 3. De-seed and chop the squash into chunks and place on a large baking sheet, coating in olive oil. Sprinkle with salt and pepper. Roast for 20-30 minutes or until tender, turning once. 4. Chop rosemary. Grate cheese, if not already shredded. Make: 1. Cook macaroni according to package directions, drain well. Set aside. 2. Add cooked butternut squash to food processor or blender and puree until smooth. Add in 1 cup of the milk and puree again. 3. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2-3 minutes, whisking constantly, or until flour mixture smells nutty. 4. Slowly add the remaining 4 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. 5. Turn heat to low and whisk in the pureed squash followed by the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste. 6. If you're in a hurry, just mix in the cheese and stop here! 7. If you have an extra 30 minutes go all the way and pour half of the macaroni noodles into a greased 9x13 baking dish. Sprinkle half of the cheese over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top. 8. Bake uncovered in 400 degree oven for 25-30 minutes, or until cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.
Our new favorite mac and cheese!! If you want to take it up a notch, try subbing in a super sharp or smoked cheddar for half of the white cheddar. Really you can use any combination of cheese you want!