Butternut Squash Mac 'n' Cheese Bake

Preheat your oven to 400°F (200°C).

Bring a large pot of salted water to a boil. Cook the rotini pasta until it's al dente, about 8 minutes; drain and return it to the pot.

In a separate saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, dry mustard, and nutmeg. Cook for a minute.

Slowly whisk in the milk, and continue cooking until the mixture bubbles and thickens to a creamy consistency, about 5 minutes.

Remove from heat and mix in the cooked butternut squash, white Cheddar, and Cheddar cheese. Season with salt and pepper to taste.

Combine the cheese sauce with the pasta, then transfer the mixture into a 9x13-inch baking dish. Sprinkle the seasoned bread crumbs on top.

Bake in the preheated oven until the topping is golden and the sauce beneath bubbles, approximately 20 minutes.