Baked Mac & Cheese

• 1/2 box elbow mac
• 3/4 regular size package shredded cheddar (I used medium sharp orange)
• 2 tbsp butter
• 1/2 cup milk
• 1/4 cup pureed squash (frozen veggie section or I've also used Gerber)
• 2 tbsp mustard (whatever you have around)
• pepper to taste
• few tbsp parm cheese (optional)

1. Cook elbows for 8 minutes and drain. Put back in pot.
2. Cheese sauce:
3. Melt butter in saucepan. Add squash, milk, 2 tbsp mustard, pepper to taste, and slowly add cheese (reserve a little for top), stirring frequently to melt.
4. If too thin, add more cheese.
5. Too thick, add more milk.
6. Combine:
7. Mix cheese sauce and elbows. Pour into pan. Sprinkle parm cheese. Top with shredded cheddar. Freeze at this point if you want - just need to heat at 250 and brown top at end.

regular, butter, milk, frozen veggie section, pepper, parm cheese

Taken from www.epicurious.com/recipes/member/views/baked-mac-cheese-52524531 (may not work)