autumn comfort mac

pre heat oven to 450 degrees.

in a bowl, toss butternut squash pieces with olive oil. spread in a single layer on a cookie sheet and bake for 20 minutes, stirring once mid-way through. remove when squash is tender. set aside and reduce oven temperature to 350 degrees.

bring 2 quarts of water to a boil. Add cavatappi and cook approximately 8 minutes, or until al dente. drain well and set aside.

on the stovetop, cook panchetta in a skillet over medium heat for 6 minutes. add shallot and cook 2 minutes more. remove from heat.

in a 2-quart saucepan, melt butter. add flour and, stirring constantly, cook for approximately 2 minutes, or until golden brown. add milk and cream slowly, whisking constantly, until smooth. Stir in two cups of cheese mix, until melted. remove from heat. stir in black pepper and 1 1/2 tbsp chopped sage.

combine cavatappi, cheese sauce and pancetta-shallot mixture in a large bowl. fold in butternut squash and goat cheese. pour mixture into a 9x13 inch baking pan.

prepare the topping - in a small saucepan, melt butter. turn off heat, then stir in panko, 1 tbsp fresh sage and 1/2 cup cheese. sprinkle over pasta. bake 20 to 25 minutes, until cheese is bubbling. brown for 3 minutes under the broiler. let cool and set for 10 minutes before serving.