Ingredients:

  • 3 cups butternut squash, cubed
  • 1/2 cup low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1/2 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup whole milk
  • 1 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 lb elbow macaroni
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Steam or roast the butternut squash until fork-tender.
  2. Transfer the hot squash into a blender along with the vegetable broth, minced garlic, and nutmeg. Blend on high until the mixture is completely smooth.
  3. In a large pot over medium heat, melt 2 tablespoons of butter.
  4. Whisk in the blended squash puree and milk. Bring to a gentle simmer.
  5. Gradually fold in the shredded cheddar cheese one handful at a time, stirring until the sauce is glossy. Stir in the smoked paprika.
  6. Boil the macaroni until 2 minutes under the package instructions (al dente), then fold the pasta into the cheese sauce until evenly coated.
  7. Pour the mixture into a 9x13 inch baking dish.
  8. Mix Panko breadcrumbs with 1 tablespoon of melted butter and sprinkle evenly over the top.
  9. Broil on high for 3-5 minutes until the crust is mahogany-colored and crisp.