Butternut Squash, Gruyere and White Cheddar Mac and Cheese

INGREDIENTS

ROASTED BUTTERNUT SQUASH:

butternut squash (peeled, seeded and cut into 1 cubes)

3 cloves

garlic (minced)

2 tbsp

olive oil

Salt and pepper (to taste)

BROWNED BUTTER SAGE BREADCRUMBS:

1/3 cup

Panko breadcrumbs (one third)

2 tbsp

browned butter

1/2 tsp

fresh sage (minced)

MAC AND CHEESE:

1 lb

pasta (short cut (I used campanelle))

2 tbsp

olive oil

4 tbsp

unsalted butter (1/2 stick)

1/4 cup

all-purpose flour

2 cups

milk (I used whole)

1 cup

half-and-half

1/4 tsp

nutmeg (preferably freshly ground)

Salt and pepper (to taste)

2 cups

shredded Gruyère cheese

1 cup

shredded white cheddar cheese

1/4 cup

grated Parmesan cheese