Classic Baked Macaroni And Cheese With Pureed Squash

• 8 ounces, weight Macaroni Pasta, (i Prefer Corkscrew Cavatappi)
• 2 Tablespoons Butter
• 2 Tablespoons Flour, I Like Wondra For Sauces, But All Purpose Is Fine
• 2 cups Milk
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Cayenne Pepper (more Or Less According To Your Tastes)
• 1/2 teaspoons Ground Black Pepper
• 10 ounces, weight To 12 Ounces Package Frozen Pureed Squash, Thawed
• 2 cups Shredded Sharp Cheddar Cheese

1. Preheat oven to 400 degrees F.
2. Bring water to a boil, cook pasta according to package directions. Drain and set aside-do not rinse.
3. Melt butter in saucepan on medium low heat, sprinkle in flour and whisk until thickened into a roux. Let this mixture do its thing for a bit, allowing it to turn a beigey color.
4. Then, gradually stir in milk whisking to combine. Let the sauce thicken between pours, and once all combined allow to simmer (whisking constantly) until thick. For me this usually takes anywhere from 10-15 minutes on medium high heat.
5. Once milk mixture is thickened, add seasonings (salt, pepper, cayenne) and stir in the pureed squash. Fold in thoroughly, and sprinkle the cheese in, stirring until melted.
6. Pour sauce over cooked pasta, evenly coating all noodles. Transfer the macaroni to an oven-safe dish, and bake for 15 minutes until bubbly. (At this stage you can sprinkle the top with extra cheese and breadcrumbs)

pasta, butter, flour, milk, kosher salt, cayenne pepper, ground black pepper, weight, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/classic-baked-macaroni-and-cheese-with-pureed-squash/ (may not work)