- 1 box cooked elbow pasta noodles
- 1 C pureed butternut squash
- 2 C milk
- 1/2 C asiago cheese, cut into slices
- 1/2 C cheddar cheese, cut into slices
- 3 T butter
- 1/4 C flour
- 1/2 C gouda, cut into slices
- salt and pepper to taste
1. In a large pot, fill with water and let boil. Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.2. Meanwhile, steam your butternut squash, I like to buy frozen butternut squash and steam. Add to a blender and blend until smooth and creamy.3. Melt the butter in a medium sauce pot over medium heat. Sprinkle the flour evenly and whisk until incorporated. Slowly add in milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.4. Reduce heat and whisk in cheese, pureed squash, salt and pepper. Let the cheese melt. Add sauce to noodles. At this point you can enjoy as is or transfer mixture to prepared baking dish. Sprinkle with breadcrumbs or shredded cheese and bake 20 minutes at 350. Set oven to high broil to brown the top for a minute.5. Enjoy!