Butternut Squash Mac And Cheese

Name: Butternut Squash Mac And Cheese
Total time: 70 min
Yield: 6 serving
Ingredients: 1 (16-oz.) pkg. uncooked elbow macaroni; 1 medium-size (2 1/2-lb.) butternut squash, peeled, seeded, and cut into 1/2-in. pieces (about 6 cups); 1 Tbsp. olive oil; 2 tsp. kosher salt, divided; 3/4 tsp. black pepper, divided; 1 1/4 cups lower-sodium chicken broth; 1 1/2 cups whole milk; 1/4 cup unsalted butter; 10 oz. extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) and divided; 4 oz. fontina cheese, shredded (about 1 cup) and divided; Cooking spray; asdfasdfa

This butternut squash mac and cheese is a perfect way to sneak some squash into a classic Southern dish. It's still rich and creamy as any classic version would be.

1 (16-oz.) pkg. uncooked elbow macaroni
1 medium-size (2 1/2-lb.) butternut squash, peeled, seeded, and cut into 1/2-in. pieces (about 6 cups)
1 Tbsp. olive oil
2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1 1/4 cups lower-sodium chicken broth
1 1/2 cups whole milk
1/4 cup unsalted butter
10 oz. extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) and divided
4 oz. fontina cheese, shredded (about 1 cup) and divided
Cooking spray
asdfasdfa