Step-by-Step Instructions For This Recipe
Step 1: Preheat oven
Preheat the oven to 400ºF. Coat a 2-quart baking dish with cooking spray.
Step 2: Cook squash
Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Add the squash and steam, covered, until very tender 8 to 12 minutes.
Step 3: Mash Half of the Cooked Squash
Mash about half of the squash in a small bowl and set aside.
Step 4: Meanwhile, Cook Macaroni
Meanwhile, bring a large pot of water to a boil and cook macaroni for 2 minutes less than the package instructions. Drain and set aside.
Step 5: Make cheese sauce
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add shallot, and cook, stirring often until softened and starting to brown, 1 to 3 minutes. Add 2 cups milk and bring to a simmer. Whisk the remaining 1 cup milk, flour, mustard, rosemary, salt and pepper in a small bowl until smooth.
Whisk the flour mixture into the simmering milk, whisking constantly. Continue to cook just until the mixture bubbles and thickens. Remove from the heat.
Step 6: Assemble mac & cheese
Whisk the Gruyere cheese into the thickened milk mixture until it is melted. Add the mashed squash and whisk until combined. Stir in the macaroni and the remaining squash. Transfer to the prepared casserole dish.
Step 7: Add breadcrumbs
Mix breadcrumbs with the remaining 1 teaspoon of oil. Add the paprika and stir until evenly moist and bright orange. Sprinkle over the macaroni.
Step 8: Bake
Transfer to the oven and bake until bubbling hot and browned on top, 10 to 15 minutes. Let cool for at least 10 minutes before serving.