Did you know that January 20th was National Cheese Lover’s Day? Isn’t that lovely?

To commemorate this happy holiday, the Wisconsin Milk Marketing Board launched a Macaroni & Cheese Blog which will feature a new macaroni & cheese recipe every day for thirty days. There goes that New Year’s resolution (unless your resolution was to be happier in life).

I’ve always been partial to using gruyere and parmigiano for mac ‘n’ cheese, but the good people at Wisconsin Milk convinced me to give American a try. They sent me some aged Marieke Gouda and Stravecchio Parmesan from Sartori Reserve…and I was promptly inspired.

Without a question, the ultimate comfort food is macaroni and cheese. Gooey, cheesy, warm, and indulgent. The inspiration on this twist on the classic mac n’ cheese comes from one of my favorite pasta dishes, Tortelli di Zucca (large ravioli-like pasta stuffed with a pumpkin filling).

I first sampled this taste of heaven during my year abroad living in Italy. On a visit to the charming Renaissance city of Mantova (Mantua), I was introduced to the town’s signature dish of handmade ravioli stuffed with a velvety smooth puree of pumpkin, crushed almondy Amaretti cookies, and a hint of spices. The al dente pillows of precious filled pasta were bathed in a luxurious sauce of brown butter and a shower of parmigiano.

That meal has haunted me for 6 years. And it has coaxed me into creating this Italian-American fusion of ultimate comfort, Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust.