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Butternut Squash Mac and Cheese.

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Ingredients
  

  • 1 lb. of pasta
  • 4 Tbsp. of butter
  • 3 Tbsp. of flour
  • 1 tsp. of Dijon mustard
  • 1.5 Cups of whole milk
  • ¼ Cup of Parmesan Cheese
  • 3 Cups of Shredded Sharp Cheddar Cheese
  • ¼ Tsp. of Garlic Powder
  • ¼ Tsp. of Onion Powder
  • ¼ Tsp. of Cinnamon
  • Salt and pepper
  • 1.5 Cups of Roasted Butternut Squash

Instructions
 

  • Pre-heat oven to 350 degrees; cook pasta as directed, drain and set aside.
  • In a medium saucepan, melt butter and whisk in flour until combined and thickened.
  • Whisk in Dijon mustard and whole milk, simmer until the mixture begins to thicken again.
  • Stir in parmesan cheese and slowly add in shredded cheddar cheese, stirring continuously to combine as the cheese melts.
  • Season the mixture with garlic powder, onion powder, cinnamon, and salt and pepper.
  • Fold in cooked pasta and roasted butternut squash pieces.
  • Transfer mac and cheese to a casserole dish and bake at 350 degrees for 20 minutes.