Fancy Mac and Cheese

photo and recipe via www.goodlifeeats.com

Ingredients:

1 - 1 lb. box penne pasta

1/2 of a yellow onion, diced

3 tablespoons butter

1/4 cup flour

3 cups whole milk

3 ounces mascarpone or cream cheese

5 ounces gruyere cheese, grated

1 ounce parmesan cheese, grated

1/8 teaspoon nutmeg

1/8 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 to 1 teaspoon salt, according to personal preference

1/4 - 1/2 teaspoon finely minced fresh rosemary

butternut squash, chopped into bite sized pieces

1/2 cup panko breadcrumbs

Directions:

Peel, remove the seeds, and cut the butternut squash into bite sized cubes, or however large you'd like them to be. Set aside.

Bring a pot of water to a boil and cook pasta one to two minutes less than package instructions. Drain and set aside.

In a large French or Dutch oven, melt the butter. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.

Add the nutmeg, cayenne, black pepper, salt (if desired), and rosemary. Stir in the mascarpone cheese, whisking until melted and creamy. Then, whisk in the gruyere and parmesan until melted and creamy. Bring to a slow simmer, and then stir in the pasta and squash.

Transfer to an oven safe casserole dish. Top with 1/2 cup of panko bread crumbs and bake at 400 degrees F until the pasta is bubble and hot and the breadcrumbs are toasted, about 10-20 minutes. Serve immediately.