Use what ever squash you have! Red Kuri is especially good or try acorn, butternut, or kabocha.
Smoky Squash Mac & Cheese
1 squash, halved and seeded 2 C milk 2 ¼ cheddar cheese, 1 ¼ C shredded and 1 C cubed 1 ¼ C smoked gouda, shredded 1 lb macaroni ½ C parmigiano-reggiano ---
Season, oil, and roast squash, cut sides down, at 400 F for 40 minutes.
Scoop out 3 C of squash and put into a large saucepan over medium heat. Add milk, heat to warm, and mash until smooth.
Add cheddar and gouda and cook until melted, 5-6 min. Keep warm.
Cook macaroni in a large pot of boiling, salted water about 3 minutes less than package directions. Reserve 1 cup of cooking water and then drain.
Add pasta to cheese sauce and stir to coat, adding in cooking water as necessary.
The sauce will thicken up in the oven. Stir in cubed cheese and pour into a greased 9x13 pan.
Top with parmigiano and bake for 30 minutes. Let cool for 15 minutes before serving. ---
