Butternut Squash Mac N Cheese

10 lbs Raw Winter Squash
1 cup Canola Oil
10 lbs Enriched Dry Elbow Macaroni
2 gallons Low fat Milk
1 lb Unsalted Butter
2 cups Unbleached All Purpose Flour
1/2 tablespoons Ground Nutmeg
1/2 cup Rosemary
4 lb Shredded White Cheddar Cheese
7 cups Plain Breadcrumbs
5 cups Grated Parmesan Cheese
1 tablespoon Salt

Day before service roast butternut squash in skinned cubes coated with vegetable oil for 30 minutes to an hour until very soft
Mash or blend with robocoup with 4-5 cups of milk to puree consistency
Chill overnight in a shallow pan no greater than 4 inches thick
Day of service cook pasta
Drain and rinse - set aside
In kettle, heat butter
Add flour to make a roux
Add nutmeg to roux and continue to cook
Add remaining milk to roux
Blend to remove lumps
Heat to boil while stirring and sauce to thicken
Reduce heat to low
Add squash mixture from previous day
Add rosemary
Add pasta

Portion size 8oz
Portion Number 100