Pretzel-Crusted Macaroni and Cheese with Crispy Golden Topping

• 1 butternut squash peeled and diced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups reduced-fat milk
• 1 tablespoon dry mustard powder
• ¼ teaspoon cayenne pepper
• 1 box (13 ounces) high-fiber elbow pasta
• ¾ cup shredded Asiago cheese

Topping

• 2 ounces pretzels crushed
• 1 teaspoon olive oil

1. Preheat the oven to 425°F.
2. Bring a large pot of water to a boil. Add the diced butternut squash and cook until very soft, about 10 minutes.
3. While the squash cooks, melt the butter in a large skillet. Whisk in the flour and cook about 1 minute, until lightly golden. Gradually whisk in the milk until smooth, then simmer 2–3 minutes until the sauce thickens slightly. Whisk in the dry mustard and cayenne, then remove from heat.
4. Use a slotted spoon to transfer the cooked squash into the cream sauce, leaving the cooking water behind. Mash the squash into the sauce until smooth and well combined.
5. Add the pasta to the same pot of boiling water and cook until al dente, following the package directions.
6. Stir one cup of the reserved pasta cooking water into the cream sauce. Drain the pasta and add it to the sauce, then stir in the Asiago cheese. Taste and season with salt and cracked black pepper.
7. Transfer the mac and cheese to a 9×6-inch baking dish. In a small bowl, mix the crushed pretzels with the olive oil, then spread the mixture evenly over the pasta.
8. Bake for 15 minutes, until the topping is golden and the casserole is bubbly. Let cool slightly before serving.