This recipe comes from one of those nifty little booklets included in each issue of the Food Network Magazine that has 50 recipes of a particular food item.
This one is from "50 Twists on Mac & Cheese".
I like the recipes because they are not very involved and many sound very good.

8 ounces FUSILLI or other short pasta
4 Tbsp BUTTER
1/4 c. FLOUR
2 c. MILK
1 BAY LEAF
Pinch of NUTMEG
1 tsp. SALT
1 small BUTTERNUT SQUASH
A drizzle of OLIVE OIL
2 1/2 c. WHITE CHEDDAR CHEESE
3/4 c. BLUE CHEESE, crumbled
1/4 c. each CHEDDAR AND BLUE CHEESE for topping
Freshly ground BLACK PEPPER

Peel and cube the butternut squash; drizzle with olive oil, toss and roast at 425° until tender, about 20 minutes.

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Drain well.

Melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook while whisking for about 2 minutes then whisk in milk.
Add the bay leaf, nutmeg and 1 tsp. salt and simmer, whisking occasionally until thick, about 8 minutes.
Remove the bay leaf and add the 2 1/2 c. Cheddar cheese and 3/4 c. Blue cheese.
Stir in the pasta and the roasted squash.

Place in a casserole dish and top with the additional Cheddar and Blue cheese.

Place under broiler until cheese is melted. Season with black pepper and serve.