MACARONI& CHEESE WITH ROASTED BUTTER NUT SQUASH
Prep 25 min. | Total 35 min. Serves 6 One of our favourites, this cheesy macaroni gets a boost from diced squash and a crispy finish with a golden, crumbed top. 3 cups peeled, finely diced butternut squash, about 400 g 1 tsp olive oil 2 cups dry elbow macaroni pasta 2 tbsp butter 1/4 cup all-purpose flour 2 1/2 cups 2% milk 1 tsp Dijon mustard 1/4 tsp salt 1/8 tsp cayenne pepper, optional 1 cup grated white cheddar, preferably aged 1 cup grated light mozzarella 1/2 cup grated gruyère 1/3 cup panko bread crumbs
1. Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 minutes. Remove to a rack. Preheat broiler to 500F.
2. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 minutes. Drain.
3. Melt butter in a medium saucepan over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 minutes. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-in. square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
4. Broil until top is golden, 2 to 3 minutes. Serve immediately.