Squasharoni and Cheese

Ingredients

• 16 ounces elbow macaroni
• 12 ounces squash puree (From the freezer section! But feel free to use your own fresh squash)
• 4 tablespoons salted butter (if using unsalted add a few shakes of table salt)
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard
• 1 teaspoon white pepper
• 1/2 teaspoon nutmeg
• 1 cup milk (I use 2%)
• 1 cup cream
• 1 cup sharp cheddar cheese, shredded

Directions

1. 1

   Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).

2. 2

   Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).

3. 3

   In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.

4. 4

   To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.

5. 5

   Incorporate with the flour and dry mustard.

6. 6

   Add the milk and cream, and stir together. Raise the heat a little.

7. 7

   Add the 1/2 cup of squash puree and fully blend it inches.

8. 8

   Blend in the white pepper and nutmeg.

9. 9

   Add the shredded cheese gradually, stirring every time, until fully melted inches.

10. 10

    Keep stirring on medium-low heat until thickened.

11. 11

    Pour over the macaroni and squash in the mixing bowl and mix together.

12. 12

    Serve with a fresh parsley spring and enjoy the awesome nutty flavor.