BUTTERNUT SQUASH PANKO-CRUSTED MAC 'N CHEESE

Steps:

• Make Breadcrumbs and set aside. Heat oil in skillet over med.-high heat. Add shallots and rosemary; sauté about 5 minutes. Mix in breadcrumbs. Cook another couple mins., just to give panko a little color/flavor; stir in parsley & pour mixture in bowl. Set aside. Preheat oven to 350°F. Butter 13x9 baking dish. Caramelize butternut squash in butter with sage. (start early so you can cook it well enough). Cube up about 2/3 to ¾ of a med. butternut squash into ½" cubes. Tear up 6-8 fresh sage leafs into 1/2"+ pieces. Heat several tbls butter in large skillet over med./med.-high heat (enough to generously coat whole skillet). Cover about 80% of skillet with single layer of squash cubes. Toss in a pinch or two of the sage leaves. Allow the squash to cook down and caramelize. Stir/flip INFREQUENTLY (do not mash the cubes - let them cook.). You want the cubes to get a nice, caramelized look to them - not burnt, but definitely starting to brown. When they are about half-way there, throw in a few more larger leafs of sage. Set the finished squash cubes aside in a bowl. Cook macaroni until tender but still firm to bite, stirring occasionally. Drain. Make Mac 'n Cheese sauce. Melt 3 tbls butter in large pot over med. heat. Add shallots and garlic; sauté until tender, about 5 minutes. Stir in flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add Monterey Jack and Gouda gradually, stirring until cheeses melt, about 2 minutes. Stir in nutmeg. Season with salt and pepper. Gently mix butternut squash/sage in to cheese sauce. Stir macaroni into warm cheese sauce, mixing gently. Pour Mac 'n Cheese into buttered 13x9 baking dish. Evenly spread breadcrumb mixture on top of Mac 'n Cheese in baking dish. Bake mac and cheese until breadcrumbs are golden, about 40 minutes. Let stand 10 minutes. EAT THAT JUNK!