20 ozs butternut squash
I went the lazy route and bought the frozen pre-cubed stuff.
2 cups milk
Any milk will do. I used soy milk. Whole milk would probably taste the best.
2 cups soft cheese
grated, I went with a smoked Fontina that I had to grate myself. Obviously, it would be much easier to buy a bag of pre-grated cheese.
1 cup hard cheese
grated, I used a mix of Parmesan, Romano, and Asiago.
1 cup panko breadcrumbs
To play up the cupcake nature of this mac and cheese, you could color the panko as I did in my post on panko sprinkles.