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400 g peeled butternut squash, finely diced, about 3 cups
1 tsp olive oil
2 cups dry elbow macaroni
2 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups 2% milk
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp cayenne (optional)
1 cup grated white cheddar, preferably aged
1 cup grated light mozzarella
1/2 cup grated gruyère
1/3 cup panko bread crumbs
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1st Keep
 wmbriggs
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