Butternut Squash and Three-Cheese Mac

• 16 ounce(s) (package) elbow macaroni
• 2 teaspoon(s) butter
• 1 teaspoon(s) vegetable oil
• 3 tablespoon(s) flour
• 1.5 cup(s) chicken broth
• 10 ounce(s) (package frozen) butternut squash
• 1 cup(s) (2%) milk
• 1.5 cup(s) (shredded ) Fontina cheese
• 1 cup(s) (shredded) Cheddar cheese
• .5 cup(s) (grated) Parmesan cheese
• .25 teaspoon(s) (ground) nutmeg
• .25 teaspoon(s) (white) pepper
• .25 teaspoon(s) (ground) cumin
• .25 cup(s) (packaged) stuffing mix

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Directions

1. Preheat oven to 400ºF. Mist a 9” x 13” baking dish with cooking spray. Cook pasta according to package directions; drain and set aside.
2. Melt butter with oil in a 3-quart saucepan over medium heat. Stir in flour and cook 2 minutes, until thick. Gradually add broth, whisking until smooth. Stir in squash and milk; cook, stirring, until thickened and smooth. Add cheeses and spices, reserving 1/4 cup Parmesan for topping. Stir until cheese is melted.

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