Butternut Squash Mac-N-Cheese

I've been checking the weather on my iPhone for the past hour.  I've refreshed it about 5 times because I can't believe what it's telling me.  See, I turned off my A/C...for awhile I hope.  Finally.   And tonight I took Brooklyn out for a walk and realized it was freezing.  I kid you not, grab your hat, scarf, mittens and snow boots cold.   I loved it.  I imagined that the snow might begin falling at any moment.  I gleefully anticipated sleeping with the window cracked a bit tonight because nothing is better than fall nights under the down comforter, with a little fresh autumn air coming through an open window.  

Yep, cold enough to make a big comfy pan of mac-n-cheese cold.  I added a cup and a half of butternut squash to the recipe because squash is that fantastic. I also added a half cup of cubed cheddar because I love when I get a bit with just pure melted cheddar goodness. 

Everything about butternut squash mac-n-cheese screams cold weather comfort food--perfect since the weather has turned truly chilly here in Vegas, even if my ridiculous phone insists that it's 64 degrees. This Colorado girl knows that 64 is hardly cold--64 degrees isn't jacket weather.   I know I wrote about this just a few weeks ago but I cannot believe that anyone can really acclimate to a new climate in just one summer.  Nope, iPhone must be wrong

Even if it's not, mac-n-cheese is a perfect meal even for 64 degree weather. 

butternut squash mac-n-cheese


3 tablespoons butter, plus more(or oil) for casserole dish or pan
2 lb butternut squash
1/4 cup  flour
1/2 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1 teaspoon sea salt
2 cups milk
2 cups grated sharp cheddar cheese
1/2 cup grated Gruyère
1/2 cup cheddar--cubed smallish
1/2 pound elbow macaroni
1/2 cup bread crumbs mixed with additional 2 tbsp butter, melted

1. Heat oven to 400 degrees f.  Poke outside of squash a few times with fork.  Place on baking sheet in oven and cook until squash is tender and can easily be pierced with fork.  Remove from oven and let cool  enough to handle (or can be done the day before and refrigerated until ready to use)
2. Cover a large pot of salted water, and bring to a boil.
3. Cut squash in half and use large spoon to scoop out cooked squash.  Add 1 1/2 cups to large bowl and mash well. 
4. Meanwhile cook the macaroni until the outside of pasta is cooked and the inside is underdone, 5 to 6 minutes. Pour macaroni into a colander, rinse under cold running water, and drain well.  Add to squash.
5. Preheat oven to 375°F. Butter a 2 quart casserole dish (or grease a cast iron skillet) well
6. Melt butter in a pan over medium heat. When the butter bubbles, add the flour and spices. Cook, stirring, 2 minutes. This is super duper important as it cooks out the grainy raw flour taste.
7. While whisking, pour in milk and whisk vigorously while heating. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
8. Remove the pan from the heat. Stir in shredded cheddar cheese, and Gruyère and stir well.  Pour over noodles and squash
9. Add cubed cheddar and stir again.
10. Pour the mixture into the prepared dish and sprinkle the breadcrumbs over the top. 
11. Bake until golden brown, about 20-25 minutes.