500 g organic macaroni or other pasta (I used shells)
One small onion diced
¼ cup butter, softened
3 Tablespoons flour
3 cups organic whole milk
½ teaspoon Dijon mustard
1 1/3 cups butternut squash puree (about one squash peeled and cut into 1 inch pieces--simmered with water for 10 minutes, drained, and mashed)
2 cups grated cheese (I used a combination of extra sharp cheddar, Parmesan, and Jarlsberg--I think as long as you have some sort of Swiss in there, it'll be delicious)
Salt & pepper to taste
1/3 cup Panko or plain breadcrumbs (I used the latter)
1/3 cup Parmesan cheese, grated, not powdered
2 Tablespoons unsweetened coconut, shredded (I was a little concerned about the coconut, but it turned out great!)
Boil the pasta according to package directions, taking it out a minute or two early so that's it's slightly al dente. Drain and set aside.
For the sauce:
In the same pot, melt butter over medium heat. Add onion, stir to coat and cook gently for about five minutes.
Sprinkle flour over the onions and stir well. Slowly add milk, whisking well. Cook for a few minutes, stirring often until mixture thickens slightly.
Add squash puree and mix well. Add cheese, a few handfuls at a time, stirring continually. Once all the cheese has been added and melted, stir in Dijon, and season sauce with salt and pepper. Set aside.
For the topping:
Combine bread crumbs, Parmesan and breadcrumbs in a bowl. Set aside.
Combine cheese sauce and cooked egg noodles together until noodles are well coated. Put mixture into a large casserole dish.
Top with bread crumb topping. Bake at 375F for about 20 minutes or until bubbly around the edges. Serve and enjoy your delicious (slightly healthier) mac and cheese!