Gingerly's Knock out Six Cheese Mac and Cheese

This is comfort food at it's greatest! for the squash puree I use campbells select butternut squash soup or beechnut butternut squash baby food

• Ready In: 1 hr 5 mins
• Serves: 8-10
• Yields: 2 pounds

Ingredients

• 1 1⁄2 lbs  mini penne
• 1  cup  butternut  squash puree
• 1  cup  diced shallot
• 1⁄2 cup unsalted butter
• 3  tablespoons flour
• 1  teaspoon nutmeg
• 2  teaspoons white pepper
• 1  cup  grated gruyere cheese
• 1  cup  grated extra sharp white cheddar cheese
• 1  cup chihuahua cheese
• 1  cup  shredded monterey jack cheese
• 1  cup  shredded Velveeta cheese
• 1  cup  grated romano cheese
• 1 1⁄2 cups panko breadcrumbs
• 3  tablespoons butter
• 2  cups half-and-half

Directions

1. In a saucepan melt stick of butter. sweat shallots in butter until tender.
2. cook pasta until half done and drain.
3. stir in flour into butter and make a blonde roux. cook for two minutes, slowly whisk in half an half and squash.
4. add in pepper and nutmeg.
5. cook, stirring often until sauce is thickened.
6. add in cheeses and stir.
7. once cheese are melted toss pasta with cheese sauce.
8. transfer to casserole dish.
9. toss panko in butter and sprinkle over pasta.
10. bake at 375 for 45 minutes.