Butternut Squash Mac and Cheese

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Place squash, cut-side down, on a baking sheet.

3 . Stage

Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).

4 . Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain.

5 . Stage

Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until thick like heavy cream, 5 to 7 minutes. Remove from heat.

6 . Stage

Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.

7 . Stage

Bake in the preheated oven until topping is golden, about 10 minutes.