Macaroni & cheese with roasted butternut squash

     Comfort food you can cook for your family.

Serves 6

• 400 gr peeled butternut, finely diced, about 3 cups
• 5 ml olive oïl
• 500 ml (2cups) dry elbow macaroni
• 30 gr butter
• 30 gr all-purpose flour
• 625 ml 2% milk
• 5 ml Dijon mustard
• Pinch of salt
• Pinch of Cayenne Pepper
• 250 ml grated white cheddar, preferably aged
• 250 ml grated light mozzarella
• 125 ml grated gruyère
• 80 ml panko bread crumbs

1. Toss squash with olive oil on a baking sheet and bake in oven 400F, stirring halfway through, 16 to 18 minutes.
2. Cook pasta following package directions, drain.
3. Heat a saucepan over medium and melt butter.
4. Whisk in flour, gradually whisk in milk, Dijon, salt and Cayenne.
5. Stir until the mixture comes to a boil, 5 to 7 minutes.
6. Remove pan from the heat and stir in pasta, cheese and squash until just coated.
7. Transfer to an 8 x 8-in. baking dish or 6 individuel ovensafe dishes.
8. Sprinkle panko over pasta and broil until top is golden, 2 to 3 minutes.

BON APPÉTIT