not as heavy as the original, but still good.
1 pound small ridged pasta like elbows
2 1/2 cups milk
12 ounces frozen/cooked/pureed/thawed squash, or fresh/diced
2 tsp Dijon mustard
1/4 tsp cayenne pepper
1 tsp salt
8 ounces shredded cheddar cheese
3/4 cup panko
1/4 cup parmesan cheese
Preheat oven to 375.
Cook pasta according to package directions. If using fresh squash, boil in leftover pasta water until falling apart.
Combine milk and squash in a medium pot and bring to a simmer - 5 minutes. If using fresh squash, combine in a blender or with an immersion blender. Remove from heat and add mustard, cayenne, salt, and cheese. Stir in pasta and transfer to a greased 9x13” baking dish.
Combine panko and parmesan, and sprinkle over pasta. Bake 30 minutes, and rest 5 minutes before serving.