Easy & delicious homemade butternut squash mac & cheese recipe! #ad #gotmilkpartner The secret ingredient of bringing this recipe together? Whole milk! The whole milk is an essential component of this recipe, making it creamy and delicious AND helping our sauce hold together well without breaking... as well as a delicious source of vitamin D! You won’t go back to the frozen version after trying this. Ingredients: 1 Butternut squash 1 bulb garlic 1 shallot 2 cups grated extra sharp cheddar 1 cup grated gruyere .5 cups grated parmesan 1.5 tbsp flour 3 tbsp butter 2 cups whole milk 1 tbsp fresh minced sage 1/2 tsp cayenne 1/2 tsp nutmeg 1/2 tsp black pepper 1/2 tsp cayenne -Preheat your oven to 400F. Roast your squash, garlic, and shallot for about 40 minutes or until soft. While it roasts, boil your pasta according to package instructions and freshly grate your cheese. (I promise, fresh grating is worth it — it results in a FAR better dish than buying pre-shredded!). -Your garlic & shallot should squeeze out with ease and the squash should be soft enough to scoop with your spoon. Blend it all together — and yes, we’re using the whole squash! If your puree needs some liquid, you can use some of your reserved pasta water to help blend it. -Over medium-low heat, melt your butter, then carefully whisk in your flour, ensuring all of it is blended. Add in your milk, spices, butternut squash puree, and finally the cheeses, whisking after each addition. When your cheese is fully melted and the sauce is thick, it’s time to throw in your pasta and serve! @gotmilk