Butternut Squash Mac and Cheese

I have 2 jobs, and I love my iPot!! It’s made me enjoy cooking!! (Now if someone would just invent self-cleaning dishes, I’d be sooo happy)!

1 medium butternut squash, halved lengthwise and seeded

½ cup (4 fl. oz./125 ml) plus 2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 oz. (250 g) dried macaroni, rigatoni, gemelli or other similar-shape pasta

10 oz. (315 g) white button mushrooms, trimmed and quartered

3 cups (9 oz./280 g) torn lacinato (Tuscan) kale leaves (2-inch/5-cm pieces)

3 Tbs. unsalted butter, plus more for greasing

½ Spanish or other sweet onion, diced

¼ cup (1 oz./30 g) all-purpose flour

4 cups (32 fl. oz./1 l) milk

8 oz. (250 g) white cheddar cheese, grated

4 oz. (125 g) Parmesan cheese, grated

4 oz. (125 g) Gruyère cheese, grated

½ tsp. dry mustard

Dash of cayenne pepper

2 cups (8 oz./250 g) dried bread crumbs

Related Recipes

Mt. Tam Mac and Cheese Gratin

Gruyere and Cheddar Mac and Cheese

Truffled Mac and Cheese

Directions at williams-sonoma.com

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