**Instructions**
1. **Roast the Butternut Squash:** Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a baking sheet. Roast for 20-25 minutes, or until fork-tender and lightly caramelized. Remove from oven and let cool slightly.
2. **Puree the Squash:** Transfer the roasted butternut squash to a blender or food processor. Add the ½ cup vegetable broth and blend until smooth and creamy. Set aside.
3. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
4. **Make the Roux:** In a large saucepan or Dutch oven over medium heat, melt the butter. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a smooth roux.
5. **Add Milk and Squash:** Slowly whisk in the warm milk, a little at a time, until completely incorporated and smooth. Continue to whisk until the sauce thickens, about 5-7 minutes. Stir in the pureed butternut squash.
6. **Melt the Cheese:** Reduce heat to low. Add the shredded cheddar and Gruyere cheeses, stirring continuously until melted and smooth. Stir in the remaining ½ teaspoon salt, ¼ teaspoon black pepper, smoked paprika (if using), and pinch of nutmeg (if using).
7. **Combine and Serve:** Add the cooked macaroni to the cheese sauce and stir until evenly coated. Serve immediately and enjoy your comforting, creamy Butternut Squash Mac and Cheese!
**Short Tips**
* **For extra depth of flavor:** Consider adding a pinch of cayenne pepper for a subtle kick or a teaspoon of Dijon mustard to the cheese sauce.
* **Make ahead:** The butternut squash puree can be made a day in advance and stored in the refrigerator. The assembled mac and cheese can also be baked in an oven-safe dish at 375°F (190°C) for 20-25 minutes, if desired, for a crispy topping.
* **Toppings:** Sprinkle with toasted breadcrumbs, chopped fresh chives, or crispy bacon bits before serving for added texture and flavor.
* **Warm milk is key:** Adding warm milk to the roux helps prevent lumps and creates a smoother sauce.
