Butternut Squash Mac and Cheese

Combine milk, cheddar and American cheeses, sage leaves, garlic powder, mustard powder, 1 tsp salt, and pepper in a Suvie pan. Mix until well combined. Place in the upper right zone of your Suvie.

Put butternut squash into another Suvie pan and load into upper left zone.

Pour pasta into a strainer and add 2 tsp salt. Place into the starch pan and load into lower right zone of your Suvie.

Fill Suvie reservoir, enter My Cook settings, and cook now or schedule.

My Cook Settings: Protein: 175 degrees, 45 minutes; Veggie: 45 minutes; Starch: 10 minutes

During the cook, combine the crushed crackers and melted butter in a small bowl, set aside.

After the cook, remove the cheese sauce from Suvie and whisk until all the cheese is incorporated and smooth.

Drain excess water from the butternut squash and stir squash chunks into the cheese sauce (no need to mash them).

Add pasta to the cheese sauce, mix to coat and season to taste with salt and pepper. Return to a Suvie pan and spread into an even layer.

Top the mac and cheese with the cracker-butter mixture.

Return to Suvie and broil for 5 minutes or until topping is golden brown, rotating pan halfway through broil time. *To avoid overcooking: do not leave mac and cheese unattended during this step!*

Divide among four plates, sprinkle with extra chopped sage, and enjoy!