Butternut Squash and Three-Cheese Mac

• 16 oz. elbow macaroni
• 2 tsp. butter
• 1 tsp. vegetable oil
• 3 tbsp. flour
• 1 1/2 c. chicken broth
• 10 oz. butternut squash
• 1 c. milk
• 1 1/2 c. Fontina cheese
• 1 c. Cheddar cheese
• 1/2 c. Parmesan cheese
• 1/4 tsp. nutmeg
• 1/4 tsp. Pepper
• 1/4 tsp. cumin
• 1/4 c. stuffing mix

1. Preheat oven to 400 degrees F. Mist a 9 x 13 baking dish with cooking spray.
2. Cook pasta according to package directions; drain and set aside.
3. Melt butter with oil in a 3-quart saucepan over medium heat.
4. Stir in flour and cook 2 minutes, until thick.
5. Gradually add broth, whisking until smooth.
6. Stir in squash and milk; cook, stirring, until thickened and smooth.
7. Add cheeses and spices, reserving 1/4 cup Parmesan for topping.
8. Stir until cheese is melted.

elbow macaroni, butter, vegetable oil, flour, chicken broth, butternut squash, milk, fontina cheese, cheddar cheese, parmesan cheese, nutmeg, pepper, cumin, stuffing mix

Taken from www.delish.com/recipefinder/best-recipes/vegetarian-recipes-diets/butternut-squash-three-cheese-mac (may not work)