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Butternut Squash Mac and Cheese
Ingredients
  • ½ medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • ½ pound elbow macaroni
  • 2 ½ cups milk, divided
  • 2 tablespoons butter
  • 3 tablespoons flour
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon fresh chopped rosemary
  • 1 cup aged white cheddar cheese, shredded
  •  
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup whole wheat breadcrumbs
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