Butternut Squash Mac & Cheese with Toasted Breadcrumbs

1.Preheat your oven to 350°F (175°C).

2.In a medium pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3.In a separate pot, combine the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15 minutes. Drain and reserve the broth.

4.In a blender, combine the cooked butternut squash, milk, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy, adding reserved broth as needed to reach desired consistency.

5.In a large saucepan over medium heat, melt the butter and add the butternut squash puree. Stir in the cheddar, mozzarella, and Parmesan cheese until melted and well combined. Season with additional salt and pepper to taste.

6.Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.

7.In a separate skillet, heat olive oil over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently, about 3-5 minutes. Remove from heat and set aside.

8.Transfer the mac and cheese to a greased baking dish. Top with toasted breadcrumbs, ensuring even coverage.

9.Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.

10.Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.