Ingredients:

  • 2 cups (300g) cubed butternut squash
  • 1 tablespoon (15ml) olive oil
  • Salt and pepper, to taste
  • 8 ounces (225g) elbow macaroni
  • 3 tablespoons (45g) unsalted butter
  • 3 tablespoons (30g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/2 teaspoon (2.5g) onion powder
  • 1/4 teaspoon (1.2g) cayenne pepper (optional)
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • Fresh parsley or chives for garnish, optional

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
  2. In a large pot, boil salted water. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour, stirring continuously for about 2 minutes to create a roux. Gradually whisk in milk until smooth. Stir in Dijon mustard, garlic powder, onion powder, and optional cayenne pepper. Cook until the sauce thickens (about 5-7 minutes). Remove from heat and stir in cheddar and Parmesan until melted and creamy.
  4. In a large bowl, combine cooked macaroni, roasted squash, and cheese sauce. Mix thoroughly to coat all ingredients.
  5. Transfer the mixture to a greased 9x13 inch baking dish. Bake in the preheated oven for about 15-20 minutes until bubbly and golden on top.
  6. Remove from oven, let cool slightly, and garnish with fresh herbs.