Butternut Squash Mac & Cheese

Step 1: Preheat your oven to 400°.

Step 2: Place the squash cut side down on a baking sheet and roast for 30-45 minutes until tender.

Step 3: Melt butter in a nonstick pot. When it begins to bubble, add the flour incrementally, whisking to create a roux. Cook for 2-3 minutes.

Step 4: Add the milk to the roux and whisk until smooth. Bring the milk to a boil so the sauce thickens.

Step 5: Once thickened, turn off the heat and add the cheese, stirring until melted. Add cayenne, dry mustard, and salt.

Step 6: Scoop out the inside of the squash and puree it with 1/4 cup of water in a food processor.

Step 7: Boil the elbows according to package directions, then strain.

Step 8: Combine the elbows, butternut squash, and cheese sauce in a large mixing bowl and fold until incorporated.

Step 9: Pour into a 12-inch skillet and bake for 15 minutes until breadcrumbs are browned and hot.

Step 10: Allow to cool for 10 minutes before serving.