Cook the mixture for 5 minutes, whisking. In a large pot, melt the butter and sprinkle in the flour. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. The macaroni should be too firm to eat right out of the pot. Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Keep stirring until the sauce is nice and hot, then stir in the macaroni. If the sauce is overly thick when the cheese is melted, add a splash of milk. Turn the heat to low and stir in the mashed butternut squash. Cook, whisking gently, until slightly thick, a couple of minutes. Cook it for 2 minutes, then whisk in the milk. Sprinkle over the flour and whisk it to make a thin paste. In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. In a small bowl, combine breadcrumbs, olive oil, smoked paprika, chives, and crumbled bacon.
Sprinkle with salt and pepper and set aside. Once cheese is thoroughly incorporated, fold in the cooked pasta. Scrape out the flesh into a bowl and mash with a potato masher.
Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Drain, rinse with cold water to stop the cooking process and set aside.Ĭarefully cut the butternut squash in half lengthwise and remove the seeds.
Cook the macaroni until al dente according to the package instructions.
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