Squasharoni And Cheese - cooking recipe

Ingredients

16 ounces elbow macaroni
12 ounces squash puree (From the freezer section! But feel free to use your own fresh squash)
4 tablespoons salted butter (if using unsalted add a few shakes of table salt)
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon white pepper
1/2 teaspoon nutmeg
1 cup milk (I use 2%)
1 cup cream
1 cup sharp cheddar cheese, shredded

Preparation

Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
Incorporate with the flour and dry mustard.
Add the milk and cream, and stir together. Raise the heat a little.
Add the 1/2 cup of squash puree and fully blend it inches.
Blend in the white pepper and nutmeg.
Add the shredded cheese gradually, stirring every time, until fully melted inches.
Keep stirring on medium-low heat until thickened.
Pour over the macaroni and squash in the mixing bowl and mix together.
Serve with a fresh parsley spring and enjoy the awesome nutty flavor.