• Roast cubes of Butternut Squash and Sauté Apples (how to below.)
• Cook 12 ounces pasta in plenty of salted water until al dente. Drain, stream cool water over until has cooled off. Leave in strainer in sink.
• Have ready a baking dish - I chose and oval sized one, about 13" x 9" - butter the bottom and sides.

Make Cheese Sauce:

• In a heavy 3 - 4 quart pot, gently melt butter. Add flour and stir with a wire whisk 1 minute over low heat.
• Add 1 cup of milk and sea salt, bring to a boil whisking. The mixture will thicken pretty quickly. Add the remaining 3 cups of milk. Bring back to a boil, whisking, then reduce to a simmer and cook 5 minutes over low heat, continuing to whisk; will thicken nicely without any lumps. Turn heat off.
• Add 1 1/2 cups cheddar cheese and 1 1/2 cups gouda cheese. Whisk until cheese has melted.
• Add drained pasta to the pot. Mix well with a spatula or wooden spoon. Add cubes of butternut squash and apples, mix in.
• Pour Mac n Cheese into butter baking dish. Preheat broiler - rack 4 - 5 inches from the heat source. Top with reserved 1/2 cup grated cheddar cheese.
• Broil - watching carefully until golden and a little crunchy on top. The flavor is wonderful when you let it develop a little color.

Roast Butternut Squash:

• Cut squash into small 1" cubes. Toss with neutral oil and roast in a hot 400 degree oven on a rimmed sheet pan, turning one until cooked through and a touch golden. Sprinkle with sea salt. Cut in smaller pieces if desired.

Sauté Apples:

• Peel and cut a tart apple into 1 " cubes. Add a small amount of butter to a stick proof skillet and sauté apples until they have softened and a touch golden. Cut in smaller pieces if desired.
• * I chose "Bionaturae" brand, crafted in Italy; traditional bronze die.