Ingredients1 tbsp butter 1 shallot, minced3 sprigs thyme, roughly chopped3 sprigs rosemary, leaved removed from stem and roughly chopped1 lb Acorn squash, diced into small cubes (you can also use Butternut Squash or Yellow Squash. Nothing with too strong a flavor)1/8 tsp salt1/4 tsp pepper1 cup water 3/4 tbsp dijon mustard1/4 tsp nutmeg1/3 lb Cheddar cheese (as sharp or mild as you like it)1/3 lb Gruyere cheese1 cup warm 1% or 2% milk (more or less depending on how gooey you like your mac 'n' cheese) More salt and pepper to taste as needed1 lb whole wheat mezze penne, elbow pasta, rotini, or orecchiete, cooked according to box
In a large pot, heat up the butter. When hot, add shallots, thyme, and rosemary, and cook until shallots soften, about 4 minutes. Add the squash, salt, pepper, and about 1/3 cup water and cook until squash is soft, about 8-10 min. You should be able to easily cut into the squash with a knife. Place all the ingredients from this pot into a blender, add 1 cup water, and make a smooth puree. If you need a little more water, that's fine. Pour the puree back into the pot, and add the mustard, nutmeg, cheeses, milk, and the cooked pasta. Place back over low heat, and you will see the cheeses begin to melt. Stir until the the cheese and pasta have soaked up the milk and everything is piping hot. Serve nice and hot!