Butternut Squash Mac and Cheese by Kara Lydon

dry pasta shells, butternut squash, vegetable broth, water, salt and pepper, dijon mustard, cayenne pepper, half and half, sharp cheddar cheese, monterey jack cheese

Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min

Category: Mac & Cheese

– 1 lb dry pasta shells
– 1 lb bag frozen cubed butternut squash (or can use 1 lb fresh butternut squash, peeled and cut into 1/2-inch cubes)
– 2 cups vegetable broth
– 2 cups water
– Salt and pepper
– 1/2 teaspoon nutmeg
– 1 teaspoon dijon mustard
– 1/8 teaspoon cayenne pepper
– 1/2 cup half & half
– 1 1/2 cups shredded sharp cheddar cheese
– 1 1/2 cups shredded monterey jack cheese
– Salt and pepper, to taste

Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min