Butternut Mac 'n Cheese (my Other Version)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 16 ounces pasta (we like wagon wheel)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups frozen butternut squash puree
• 1 cup chicken stock
• 1 1/2 cups milk
• 1/3 cup ricotta cheese (both are tasty here!) or 1/3 cup cream cheese (both are tasty here!)
• 8 ounces sharp cheddar cheese, shredded
• 1/2 cup parmesan cheese, grated

Recipe

• 1 cook pasta al dente, drain.
• 2 melt butter, whisk in flour for 1 minute.
• 3 add milk slowly, whisking constantly.
• 4 add stock and spices.
• 5 bring to a boil over medium heat, whisking until it starts to thicken.
• 6 add squash puree
• 7 stir in ricotta or cream cheese until smooth and melted.
• 8 add cheddar cheese, turn off heat and stir until smooth.
• 9 pour over pasta and pour it into a 13x9 or 3 qt casserole dish.
• 10 sprinkle with parmesan cheese and bake at 350 for 30-40 minutes.