Butternut Squash Mac & Cheese

Preheat your oven to 375 F and grease a 9 x 12 baking dish.

In a large saucepan, heat the soup over medium high heat until simmering. Add the flour and whisk until smooth. Add the milk and again whisk until smooth and allow it to continue to heat.

Once the butternut/milk mixture has come to a boil and is thickened, stir in most of the Gruyere, leaving about 1/4 cup aside. Add the Parmesan and sage and stir constantly until the cheese is melted and the mixture is nice and hot. Taste and season as needed. Some brands of soup may be saltier than others.

Toss the cooked pasta into the cheese sauce and mix to combine. Pour into the prepared baking dish. Top with the rest of the Gruyere and the panko.

Bake in the preheated oven until bubbly and browned, about 20 minutes.

Serve hot out of the oven!