Butternut Squash Mac and Cheese

This was one of our Christmas recipes this year.  It was called jalapeño mac and cheese but there was no spice to it, so I think that's not the right thing to call it.  I think a little more heat would have made it tastier, but it was still good and fun to be different from just plain ole mac and cheese.


8oz jalapeño Light cheddar, shredded-Cabot makes this
1 medium butternut squash, roasted, peeled and puréed
2 cups milk + more if needed
1 teaspoon ground mustard
Salt and pepper to taste
1/2 teaspoon minced garlic
16 oz Rigatoni pasta, cooked

Preheat oven to 450 degrees.  Cut butternut squash into even pieces (4 big pieces). Gently sprinkle tops with olive oil and place on lined baking sheet. Roast in oven for 45 minutes, or until softened. Allow to cool enough to handle, and peel skin from squash.

Puree squash using a blender, adding the milk to reach a creamy consistency. Blend in seasonings. Mix in the noodles, until sauce is incorporated. Adding extra milk if needed.

Preheat oven to 350 degrees. In a greased baking dish, layer 1/3 noodles, 1/3 cheese, and repeat. Bake macaroni for 20 minutes or until heated through.