1 1/2 cup dried elbow macaroni
3 oz gruyere, shredded
8 oz brick extra sharp cheddar, shredded
1 cup whole milk
1 teaspoon ground mustard powder
1 teaspoon hot paprika
3 tablespoons butter
1/4 cup flour
1 1/2 cup roasted spaghetti squash*
3/4 cup fresh breadcrumbs (I used leftover cheese bread)
freshly ground black pepper
Oil one 8×8 inch baking dish. Set aside. Preheat oven to 350.
Prepare noodles according to package instructions. Drain and set aside.
Meanwhile, melt the butter in the pan. Add the flour and spices. Whisk until it forms a paste, about 1 minute. Pour in the milk. Whisk until the mixture is smooth. Add the cheddar and Gruyere and whisk until thickened 3-5 minutes. Stir in drained noodles and spaghetti squash. Pour into the prepared pans and top with an even layer of breadcrumbs. Bake 20 minutes or until browned and bubbly. Serve immediately.
*Slice in half, roast open-side down for about 40 minutes or until super tender. Scrape with a fork to form threads. I roasted mine a couple of days ahead of time and refrigerated it. If you do this and it releases some liquid, drain the liquid prior to use.