Stovetop Butternut Squash Mac & Cheese

• Place squash in medium sized pot and fill with water until just covered. Bring to a boil on medium heat then reduce heat to low and simmer for 15 minutes or until squash is fork tender. Drain well in colander. Transfer cooked squash to a bowl and mash until there are no lumps. If you want a smoother texture you could throw the squash into a blender with a bit of the cooking water to purée. Set aside
• **If you prefer, you can roast the squash rather than boil it. Cut it in half,seed, poke holes in it, brush with olive oil and bake at 375 for 45 minutes. Scoop out the flesh and cool. Continue recipe as directed.

Cheese Sauce

• In a medium sized saucepan melt butter on medium heat. When butter is melted and bubbling add in flour slowly and start to whisk to make a roux. Once the flour and butter have come together start adding in the milk gradually while whisking.
• Continue to whisk to get lumps out and to prevent bottom from burning. Once mixture starts to boil it should thicken.
• Remove from heat. Add cheeses, mustard, salt,pepper and nutmeg and combine.
• Add mashed squash to the cheese sauce and mix well until totally combined.
• At this point if your mixture has cooled down heat it back up and combine it with your cooked pasta. Serve with grated Reggiano or Grana Padano and serve.