Butternut Squash Mac & Cheese

I actually think this is better than regular mac & cheese.  I know my kids might not agree but they still enjoy it!

Oh & it’s an awesome way to get some extra veggies in your food!

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2 cups elbow macaroni (I use gluten-free)

2 Tablespoons Butter

2 Tablespoons Flour (I use Gluten-Free Cup4Cup Flour)

1 Cup Whipping Cream

1 Cup Whole Milk

4 ounces shredded Mozzarella or Fontina Cheese

15 ounces frozen Butternut Squash

3 Leaves Fresh Sage, sliced thin

1/2 Cup Italian Bread Crumbs (I use Gluten-Free)

1/2 Cup  Parmesan Cheese

1.  Preheat the oven to 350º F. Cook Pasta in a large pot following package directions & drain.
2. In a medium sauce pan melt the butter, add the flour, 1/2 teaspoon salt & 1/2 teaspoon pepper.
3. Add cream & milk OR you can use two cups of Half & Half.  Cook until it’s slightly thickened
4. Add in the cheese, butternut squash & sage.  Cook until the butternut squash is falling apart.  If you still have chunks, use an immersion blender to smooth out the sauce.
5. Add the pasta to the sauce to combine & transfer to an ungreased baking dish.
6. In a bowl combine bread crumbs & parmesan.  Sprinkle over the mac & cheese.
7. Bake for about 30 minutes until the crust is  golden the mac & cheese is bubbly.
8. Let stand for about 10-15 minutes before serving.
9. Enjoy!