Butternut squash macaroni and cheese

I very vaguely followed the Serious Eats recipe linked here. I used whatever random cheese was in my fridge, which was some cheddar sticks that I chopped up finally, a block of Havarti, and leftovers from a bag of pre-shredded Mexican mixed cheese. I added a big spoonful of miso before blending. I should have added white pepper and maybe even some of the aged Gouda in my cheese drawer. I did toast the breadcrumbs and butter which added a nice finish and grated Parmesan on top of it, too.