Creamy Butternut Squash Mac and Cheese

Instructions

1. 1
   Preheat oven to 425°F (220°C). Toss butternut squash cubes with olive oil and a sprinkle of salt. Arrange on a parchment-lined baking sheet and roast for 25 minutes, until fork-tender and caramelized.
2. 2
   While the squash roasts, cook macaroni in salted boiling water until al dente (about 7–8 minutes). Drain and set aside.
3. 3
   In a large saucepan, heat remaining olive oil over medium heat. Sauté diced onion for 4–5 minutes until translucent. Add garlic; cook 1 minute more.
4. 4
   Add roasted squash, sautéed onion and garlic, and milk to a blender (or use an immersion blender in the pot). Blend until smooth and creamy.
5. 5
   Return puree to the saucepan over low heat. Stir in butter, cheddar, Parmesan, Dijon, nutmeg, salt, and pepper. Cook, stirring, until the cheese is melted and the sauce is glossy.
6. 6
   Mix in the cooked pasta. Stir to coat. If the sauce is too thick, add a splash more milk.
7. 7
   Step 7 (Optional): For a baked, crunchy topping, pour mixture into a greased baking dish, sprinkle with panko breadcrumbs, and broil on high for 2–3 minutes, watching closely until topping is golden.
8. 8
   Serve immediately, garnished with fresh parsley if desired.