Three-Cheese Butternut Squash Mac & Cheese

Pasta 1 lb.

Butternut Squash 2 c, peeled & cubed

Butter 3T

Flour 3 T

Milk 2 c

Cheddar Cheese 1 c shredded

Gruyere 1 c shredded

Blue Cheese 1/2 c crumbled

Salt, pepper & nutmeg

Breadcrumbs

Boil squash until tender, then blend w 1/2 c milk until smooth. Cook pasta and set aside. In a saucepan, melt butter, whisk in flour, and cook 1 minute. Slowly add remaining milk, whisking until thickened. Stir in squash puree, cheeses and seasonings. Combine w pasta, pour into a baking disk, and top w breadcrumbs. Bake at 375 for 20 minutes or until bubbly and golden.