3 Cheese Butternut Squash Mac & Cheese

1. 1

   Preheat oven to 400 .

2. 2

   Toss squash with olive oil and transfer to a baking sheet.

3. 3

   Bake for about 30 minutes, turning halfway through until squash is tender.

4. 4

   Cook pasta according to the package instructions.

5. 5

   Usually about 5-7 minutes until al dente depending on the pasta you choose.

6. 6

   Drain pasta and set aside.

7. 7

   In a large pot over medium high heat, melt butter.

8. 8

   Whisk in the flour.

9. 9

   Your flour mixture at this point will be thick, lumpy and dry.

10. 10

    Slowly whisk in the milk a little at a time.

11. 11

    Add the dijon mustard and spices.

12. 12

    Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens.

13. 13

    Add in cheeses, squash and pasta.

14. 14

    Stir just enough to coat and cheese is slightly melted.

15. 15

    Pour your mac & cheese into an oven proof baking dish.

16. 16

    Top with panko breadcrumbs and bake for 20 minutes.

17. 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. 18

    I like to bake mine a little longer until all the cheeses are very melty through the whole dish.

No additional tips available.