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1
Set a large pot of water over high heat and keep salt and pasta nearby.
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2
Set cream cheese and cheddar out to come closer to room temperature.
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3
Heat oil over medium in medium saucepan, then add shallots and cook 35 minutes, stirring occasionally, until well-browned.
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4
Keep heat low enough that shallot doesnt burn.
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5
Add garlic and saute another minute, until fragrant.
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6
Add milk and squash and stir to mix; the squash wont be submerged in the milk.
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7
Raise heat to medium high and cover.
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8
Once boiling, reduce to low heat and keep covered.
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9
Stir occasionally, simmering 1015 minutes, until squash is fork-tender.
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10
Remove from heat and blend slightly cooled mixture with immersion blender or a standard blender until very smooth.
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11
Combine squash puree in the saucepan with cheeses, 1 1/4 teaspoon salt, and 3/4 teaspoon white pepper, stirring until cheese melts.
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12
Preheat oven to 375 degrees F.
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13
Add 1/2 tablespoon salt to boiling water, then add pasta and stir.
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14
Maintain a moderate boil.
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15
For Trader Joes or Tinkyada brown rice penne or fusilli, cook 5 1/2 minutes, check for doneness, then boil up to 6 1/2 minutes until very firm but edible.
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16
Turn off heat, let pasta rest in water for 30 seconds, then drain in a colander without rinsing.
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17
Add cooked pasta to sauce and stir to combine well.
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18
Spread mac and cheese in a lightly oiled 9 by 13-inch pan or baking dish.
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19
Pulse pumpkin seeds in food processor 20 to 25 times to form coarse crumbs.
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20
Combine crumbs with Parmesan, thyme, salt and pepper to taste, and olive oil or melted butter, using your fingers to work fat into the crumble.
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21
Sprinkle topping over mac and cheese.
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22
Bake 1520 minutes, until mac and cheese is hot and crumb topping is lightly browned.
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23
If topping doesnt brown, broil for a minute or two.
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24
Cool slightly before serving.
