Butternut Squash Mac and Cheese

1 small-medium butternut squash

1 onion, diced

¹⁄₂ pount elbow macaroni pasta

3 cups milk

2 tablespoons butter

3 tablespoons flour

1 tablespoon chopped rosemary

1 cup sharp cheddar cheese, shredded

1 cup aged white cheddar cheese, shredded

¹⁄₂ cup smoked Gouda cheese or parmesan, shredded

³⁄₄ cup whole wheat breadcrumbs

4 teaspoons salt, divided

2 teaspoons black pepper

¹⁄₈ teaspoon ground nutmeg

Preheat oven to 400˚F.

Cut butternut squash into half, remove seeds. Drizzle olive oil and bake until tender with pulp side down.

Remove squash from the oven, let cool. Remove skin and mash the pulp.

In a large pot, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain, rinse with cold water and set aside.

In a heavy pot, melt the butter. whisk in flour, and ground nutmeg. Cook until the mixture smells nutty. Add 2 cups of milk, whisk until the mixture is smooth.

Whisk in the butternut sqush pulp/ puree. Stir in fresh rosemary. Add the cooked macaroni pasta and mix. Season with salt and pepper.

In a separate pan, fry the onions until they caramelize.

Grease a glass baking dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Add the carmelized onions and sprinkle breadcrumbs on top.

Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling and the top is nicely browned. Remove from oven and let rest for 5 minutes.