Baked Mac & Cheese

1. 1

   Cook elbows for 8 minutes and drain. Put back in pot.

2. 2

   Cheese sauce:

3. 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. 4

   If too thin, add more cheese.

5. 5

   Too thick, add more milk.

6. 6

   Combine:

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.