Squasharoni And Cheese

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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 pepper
• 1/2 teaspoon nutmeg
• 1 cup milk (i use 2%)
• 1 cup cream
• 1 cup sharp cheddar cheese, shredded

Recipe

• 1 divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
• 2 cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
• 3 in a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
• 4 to make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
• 5 incorporate with the flour and dry mustard.
• 6 add the milk and cream, and stir together. raise the heat a little.
• 7 add the 1/2 cup of squash puree and fully blend it inches.
• 8 blend in the pepper and nutmeg.
• 9 add the shredded cheese gradually, stirring every time, until fully melted inches.
• 10 keep stirring on medium-low heat until thickened.
• 11 pour over the macaroni and squash in the mixing bowl and mix together.
• 12 serve with a fresh parsley spring and enjoy the awesome nutty flavor.