Ingredients:
1 small butternut squash, peeled and cubed
2 tbsp olive oil
8 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp ground nutmeg
1/2 tsp garlic powder
Salt & pepper to taste
1/2 cup panko breadcrumbs
Fresh thyme for garnish
Instructions:
1️⃣ Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
2️⃣ Cook macaroni according to package instructions. Drain and set aside.
3️⃣ In a saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk and cook until thickened.
4️⃣ Stir in cheddar, mozzarella, nutmeg, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth.
5️⃣ Fold in the cooked macaroni and roasted butternut squash. Transfer to a greased baking dish.
6️⃣ Top with panko breadcrumbs and bake for 10 minutes, or until the top is golden and crispy.
7️⃣ Garnish with fresh thyme and serve warm!
🍽 Servings: 4-6
⏰ Prep Time: 20 minutes
⏰ Cook Time: 30 minutes
