Pair with Danzante Merlot

Serves 6


Pre-heat the over to 350F.
Cook the pasta following instructions until aldente. Once cooked, cool under cold water, drain and drizzle with olive oil so keep pasta from sticking.
In a separate pot, add the cubed butternut squash, chicken broth and 1 Tbsp cinnamon, then bring to a low simmer. Cover the pot and allow to simmer until the broth is almost gone and the squash is soft. 
In a small saucepan, melt the butter and add flour, stirring until it creates a paste. 
Slowly add the milk and whisk until fully incorporated. Simmer for 1-2minutes, then add the egg and whisk until the milk begins to thicken. Slowly add the cheese until fully combined. 
In a large bowl, mash the butternut squash with a potato masher until broken down. Combine the remaining cinnamon, nutmeg and pasta, then slowly add the cheesemixture. 
Place into a casserole dish and sprinkle Panko breadcrumbs on top, bake for 10-15 minutes. 

Let the macaroni and cheese cool for 5-10 minutes prior to serving.