butternut squash mac and cheese

Apparently it is "fall" here in Pennsylvania- according to the excited squeals of my roommates. I have yet to interpret the dying leaves and suddenly cold weather as a "magical turn of season," but I am trying to get on their level by cooking some of the "fall-specific" foods of legend. So, bring on the pumpkin spice lattes, squash casseroles, and gourd necklaces.

Butternut squash mac and cheese has been hailed as the healthy answer to the rich and decadent American comfort food. After trying a few recipes (Martha, Rachael, and Bethenny,) I was still dissatisfied with the dish. The following recipe is an aggregate of my experiences with the best mac and cheeses, made a bit healthier with organic pureed winter squash (vitamin A, C, and potassium! Seasonal Affective Disorder be damned!) This recipe has more extensive notes below, based on the choices I made to adjust the recipe for deliciousness.

Butternut Squash Mac and Cheese

1 package organic pureed winter squash
1 package whole wheat cavatappi
2 c shredded Gruyere cheese
5 balls of mini boccontini, or equivalent fresh mozzarella cheese (well drained)
3/4 c nonfat milk
2 tbsp flour
1 tbsp butter
pinch of nutmeg
fresh crack of black pepper
salt

Boil water and cook pasta very al dente in well-salted water. Make a roux. Cook up the flour, butter, nutmeg, black pepper, and salt until the mixture turns "blonde." Whisk in milk until the mixture thickens and has no lumps. Add the thawed butternut squash, and fully incorporate with the roux. Add the shredded gruyere cheese, and tear the bits of boccontini into the mix. Pour the well-drained spiral pasta into the cheese mix and fold together. Divide mac and cheese into casserole dish or ramekins. Top with panko crumbs and spray with olive oil. Bake at 350F for 20 minutes.

+ I have made this with fresh butternut squash (boiled and pureed), but I find it to be too moist. This product saves time, energy, and results in a better mac and cheese.
++ The ridged spiral tube shape of whole wheat cavatappi holds the cheese and squash mixture better than regular elbows. I also think it looks bougie.
+++I use a combo of fresh mozzarella and gruyere to achieve the strings of cheese people love in their mac and cheese.
++++Panko (Japanese) breadcrumbs give a crunchy crust to the mac and cheese, achieving a casserole-like texture. I spray the breadcrumbs with olive oil to facilitate browning in the oven.