Ingredients:

  • 2 cups (480ml) butternut squash purée
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 cup (115g) Gruyère or Gouda cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, finely grated
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) ground nutmeg
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 lb (450g) elbow macaroni or cavatappi
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tbsp (28g) melted butter

Instructions:

  1. Whisk the butternut squash purée until smooth. If the purée is too thick, add a tablespoon of milk to ensure a glossy texture.
  2. Melt 4 tbsp of butter over medium heat. Whisk in the flour and cook for 2 minutes until the mixture smells nutty and looks pale gold.
  3. Gradually pour in the warmed milk, whisking constantly to prevent clumps, until the sauce thickens into a smooth béchamel.
  4. Stir in the butternut squash purée, garlic powder, nutmeg, salt, and pepper. Simmer on low for 3–5 minutes until the sauce is a uniform deep orange and thickened.
  5. Remove the pot from the heat. Stir in the cheddar, Gruyère, and Parmesan one handful at a time until fully melted and glossy.
  6. Cook the macaroni or cavatappi in a large pot of boiling salted water according to package directions until al dente; drain and set aside.
  7. Fold in the cooked macaroni until every noodle is coated in the sauce.
  8. For a baked finish, transfer to a baking dish, top with buttered Panko, and broil for 3 minutes until the crust is brown.