Butternut Squash Mac and Cheese

 Takes some effort, but the best Mac and Cheese.

https://www.skinnytaste.com/butternut-squash-mac-and-cheese/

• 
  ▢ Olive oil spray
• ▢ Kosher salt
• ▢ 1 pound cubed butternut squash
• ▢ 10 ounces whole wheat elbow pasta
• ▢ 1 ½ cups low sodium vegetable broth, divided
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ¼ cup panko breadcrumbs
• ▢ 2 tablespoons freshly grated Parmesan cheese
• ▢ 1 tablespoon unsalted butter
• ▢ 1 medium shallot, minced
• ▢ ¼ cup all-purpose flour
• ▢ 2 cups skim milk
• ▢ ½ cup shredded gruyere cheese (I couldn’t find, omitted)
• ▢ ½ cup shredded cheddar cheese
• ▢ Chopped chives, optional, for garnish

• 
  
  Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
• Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes. 
• When fork tender, transfer squash with a slotted spoon to a blender.
• Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
• Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper, to taste to the blender with the squash. Blend until smooth and creamy.
• In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
• Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute. 
• Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently. 
• Remove pot from heat and whisk in cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
• Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish. 
• Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.