Squasharoni and Cheese

the80srule's Note:

A hybrid of Fannie Farmer's Classic Baked Macaroni and Cheese and Gourmet Butternut Squash Macaroni & Cheese that I made up. My version is far easier, and is no-bake to really enjoy the rich flavor and creaminess of the sauce. I bet pumpkin puree would be good in this too, by itself or to do half and half. Butternut squash is the best but I used winter squash puree from the freezer section cuz I'm lazy. :)

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 8

Yield: 8.0

• 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)
• ¼ cup all-purpose flour
• 1 teaspoon dry mustard
• 1 teaspoon white pepper
• ½ teaspoon nutmeg
• 1 cup milk (I use 2%)
• 1 cup cream
• 1 cup sharp cheddar cheese , shredded

Directions:

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 white 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.