Categories: Casseroles

Ingredients

• 1/2 butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
• 2 Tsp. olive oil
• 1/4 Tsp. salt
• 1/2 lb whole wheat elbow macaroni
• 2 TBSP butter
• 2 TBSP flour
• 1 1/2 cups milk
• 1 3/4 cups cheddar cheese, shredded

Directions

1. Toss squash with oil and salt on a foil-lined tray. Bake @ 375 degrees for 20 minutes or until tender, set aside.

2. Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.

3. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce into pasta and squash.

4. Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.

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