Recipe: Butternut Squash Mac and Cheese | Williams Sonoma

Ingredients

• 1 medium butternut squash, halved lengthwise and seeded
• 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 oz. (250 g) dried macaroni, rigatoni, gemelli or other similar-shape pasta
• 10 oz. (315 g) white button mushrooms, trimmed and quartered
• 3 cups (9 oz./280 g) torn lacinato (Tuscan) kale leaves (2-inch/5-cm pieces)
• 3 Tbs. unsalted butter, plus more for greasing
• 1/2 Spanish or other sweet onion, diced
• 1/4 cup (1 oz./30 g) all-purpose flour
• 4 cups (32 fl. oz./1 l) milk
• 8 oz. (250 g) white cheddar cheese, grated
• 4 oz. (125 g) Parmesan cheese, grated
• 4 oz. (125 g) Gruyère cheese, grated
• 1/2 tsp. dry mustard
• Dash of cayenne pepper
• 2 cups (8 oz./250 g) dried bread crumbs