After a long day of cleaning up the yard and the house, this cheesy, cozy dish was exactly what my husband and I needed. We ate it by the fireplace, soaking up all the fall vibes—total comfort food perfection. Pick a really good, bronze cut pasta that can hold the cheesy sauce, like elbows, cavatappi, penne, or shells.

Ingredients for crumb crust:
1 sleeve of classic, round crackers
3T unsalted butter, cut into 6 pieces
¼C freshly grated Parmesan cheese
1t sea salt

Ingredients for cheese sauce and pasta:
1# dried elbow macaroni (I like Rao’s)
5T unsalted butter, melted
5T all-purpose flour
5C whole milk
8oz. Monterey Jack cheese, freshly shredded
8oz. cheddar cheese, freshly shredded
3T dry mustard powder
1t white pepper
½t cayenne pepper
½ of an organic butternut squash, cubed, about 3-4cups

Directions for Crumb Top:
Melt the butter and set aside. Put the crackers in a baggy and using a rolling pin or mallet, crush the crackers into crumbs. Transfer to a bowl and add the melted butter and Parmesan cheese. Stir to combine. Set aside.

Directions for the Cheese Sauce and Macaroni: 
Preheat oven to 400°.

Steam the cubed butternut squash for 3-5 minutes until barely tender. It will continue to cook in the oven so don’t be tempted to overcook it. You could roast it but I prefer to steam and not have the added oil in an already rich dish.

Elbow macaroni is the classic choice, but feel free to experiment with other shapes like cavatappi, penne, or shells. Cook the pasta just shy of al dente (since it will cook further in the sauce), and don’t forget to salt your water generously—it’s your first layer of flavor. Drain and set aside.

Next, the magic happens with the cheese sauce (also known as a béchamel-based mornay sauce). Here’s how to nail it:

Make a roux: Melt the butter in a saucepan over medium heat, then whisk in an equal amount of flour. Cook it for a minute or two to get rid of the raw flour taste. Gradually pour in the milk while whisking continuously to avoid lumps. Simmer until the mixture thickens—it should coat the back of a spoon.

Add the cheese and spices: Take the sauce off the heat and stir in the mustard, white pepper, and cayenne. Add the shredded cheeses a handful at a time. Sharp cheddar is a must for its bold flavor, but a mix of cheeses like Gruyère, fontina, or even a touch of Parmesan adds depth.

Pour into a 3-quart casserole dish. Top with the crumbs. Bake on the top rack for 15 minutes until the topping is browned.

There you have it—macaroni and cheese from scratch, a dish that’s as nostalgic as it is indulgent. Pair it with a crisp green salad, or just enjoy it straight from the pan. It’s comfort food at its finest.

Variations: Stir in cooked and crumbled bacon, caramelized onions, roasted garlic, or even lobster for a fun twist. Lobster is my favorite!

Note: I buy organic butter and cheeses. If you are trying to decide what organic products to buy please consider organic butter. Where are pesticides stored? In fat. Buy organic, pastured butter. For more information you can find an article here.

Avoid pre-shredded cheese; it doesn’t melt as smoothly due to added anti-caking agents.

Wine Pairing: Champagne of course, unoaked Chardonnay, dry Riesling.

t = teaspoon
T = tablespoon
# = pound