Butternut Squash Mac & Cheese

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2 tbsp butter

1 tbsp fresh minced garlic

1 small shallot- grated

1/4 cup roasted butternut squash and blended

8 fl oz Whole milk (half pint)

6 oz Gouda cheese- shredded

6 oz Cheddar cheese- shredded

6 oz Chipotle Gouda cheese- shredded

1 lb Noodles

1 tsp dried sage

To make the noodles:

In a large stock pot, heat water until boiling. Add noodles and cook at least 2 minutes less than package instructions. The noodles should be al dente to finish cooking in cheese sauce. Drain water and set noodles to the side while the cheese sauce is cooking.

To make the cheese sauce:

Shred the cheese using a grater.

In a medium-large skillet on medium heat, melt butter, garlic and grated shallot until lightly browned.

Add milk and stir until well combined. Add the roasted butternut squash. Then, add cheese one at a time until well melted.

Let simmer for a few minutes then add the noodles. Stir until well combined and serve immediately! Enjoy!

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Butternut Squash Mac & Cheese