Butternut Squash Mac and Cheese

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast until tender, about 45 minutes. Once cool enough to handle, scoop out the flesh and puree it in a blender or food processor.

2. 2

   Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.

3. 3

   In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to create a roux.

4. 4

   Gradually add the milk to the roux while continuing to whisk, to prevent any lumps from forming. Cook until the mixture thickens, about 2-3 minutes.

5. 5

   Stir in the pureed butternut squash, paprika, salt, and pepper into the saucepan. Mix until well combined and heated through.

6. 6

   Add the shredded sharp cheddar cheese to the sauce and stir until the cheese is melted and the sauce is smooth.

7. 7

   Combine the cooked macaroni with the butternut squash cheese sauce, stirring until the pasta is evenly coated.

8. 8