Fontina Mac with Squash and Sage

Ingredients

• 3 cups milk 
• 2 tablespoons butter divided
• 1.5 pounds butternut squash peeled seeded cut into 1/2-inch pieces
• 0.3 teaspoon ground pepper 
• 2 tablespoons flour all-purpose
• 2 cups fontina shredded
• 2 cloves garlic chopped
• 6 tablespoons parmesan shredded
• 12  sage fresh whole finely chopped
• 0.5 tsp salt 
• 8 ounces shells 
• 1.3 cups swiss cheese shredded reduced-fat

Equipment

• food processor
• frying pan
• baking sheet
• paper towels
• baking paper
• oven
• whisk
• pot

Directions

1. Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 82-inch rounds.
2. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta asdirected on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter.Cook whole sage leaves until crisp, 45 seconds.
3. Transfer to a paper towel-lined plate,reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter.
4. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milkand cook, 5 minutes.
5. Add squash, garlic, reserved butter and salt. Cover; simmer untilsquash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot overmedium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stiruntil cheese melts. Stir in pasta.
6. Serve with Parmesan crisps and sage leaves.
7. Self