INGREDIENTS
2 tbsp
butter
1/2 medium
butternut squash
1 cup
cheddar cheese
1/2 lb
elbow macaroni
3 tbsp
flour
1 tbsp
fresh rosemary
1/8 tsp
ground nutmeg
8 servings
kosher salt
2 1/2 cups
milk
1 tbsp
olive oil
1 cup
sharp cheddar cheese
3/4 cup
whole wheat breadcrumbs