Mac n Cheese

Ingredients

4 cups cubed peeled butternut squash (about 1 1 1/2 pound squash)
4 cups of low- fat milk
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
9 ounces of cheddar cheese
1/4 cup (1 ounce)  of finely grated fresh Parmigiano-Reggiano cheese
1 pound uncooked your favorite pasta
1 head of cauliflower finely chopped

Instructions

Preheat oven to 375 degrees.

Combine the squash, and milk, in a medium saucepan. Bring it to a boil over medium-high heat, being careful not to scorch the milk. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

Blend the milk and squash until its smooth. While it’s still hot, add in the 9 ounces of cheese.

Cook the pasta, with the cauliflower according to package directions, and drain well.

Combine the pasta and cauliflower mixture with the squash mixture, in a dutch oven.

Bake for 30 minutes or until browned and bubbly.