Stovetop Mac And Cheese With Winter Squash

• 1 pound whole wheat shells
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups low fat milk
• 2 cups chicken broth - low sodium
• 1 tablespoon dry mustard
• 1 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces cooked winter squash puree - thawed if frozen
• 13/4 cups shredded sharp cheddar cheese - low fat

1. 1. Cook pasta in salty water according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.
2. 2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes whisking frequently.
3. 3..Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.
4. 4. Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. Check for seasoning and adjust accordingly.
5. 5. Add reserved shells to the pot and stir until noodles are evenly coated.
6. Serve immediately.

whole wheat shells, unsalted butter, flour, milk, chicken broth, mustard, paprika, salt, ubc, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/stovetop-mac-and-cheese-with-winter-squash-52590731 (may not work)