Butternut Squash Mac and Cheese

I LOVE MAC AND CHEESE!  I think this week everyone should post their favorite mac and cheese recipe.  This is so quick and delicious! I'm going to go make it right now.

Ingredients

• 2 cups Small Pasta (Shells, Elbow Or Piccolini)
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• ¾ cups Milk
• ½ cups Butternut Squash Puree
• 1-½ cup Monterey Jack Cheese
• 2 Tablespoons Cream Cheese
• ½ teaspoons Salt
• ⅛ teaspoons Pepper
• ⅛ teaspoons Paprika

Preparation Instructions

Peel and dice the squash and roast in the oven for 50 minutes at 400° cool place in a food processor or blender. Pulse until smooth. 

Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.

Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.
Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.
Add sauce to the pasta and stir!
Peel and dice the squash and roast in the oven for 50 minutes at 400° cool place in a food processor or blender. Pulse until smooth.