Ingredients:

  • 3 cups butternut squash puree
  • 1/2 cup vegetable broth
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella, shredded
  • 1/2 cup whole milk
  • 1 lb elbow macaroni
  • 1 tbsp olive oil

Instructions:

  1. Boil a large pot of salted water with a touch of olive oil. Cook the pasta for 1–2 minutes less than the package instructions (al dente), then drain and set aside.
  2. Combine butternut squash puree, vegetable broth, garlic powder, and smoked paprika in a high-speed blender. Blend on high until the mixture is completely smooth.
  3. Pour the blended squash mixture into a saucepan over medium heat and stir until it begins to simmer gently.
  4. Lower the heat to medium-low and whisk in the butter and milk.
  5. Gradually add the shredded cheddar and mozzarella cheeses one handful at a time, stirring constantly until the sauce is glossy and smooth.
  6. Fold in the cooked pasta, stirring until every noodle is coated. Remove from heat immediately to prevent the cheese from separating.