If you are a little skeptical about adding butternut squash to your mac and cheese. Don’t be. It makes the most creamy, flavorful mac and cheese ever!

Ingredients:

• 1 pound whole wheat shells
• 2 Tbsp olive oil
• 3 garlic cloves, minced
• 4 cups diced butternut squash (Time Saver Tip: find pre-diced in the produce section)
• 1 ½ cups reduced sodium vegetable stock
• 2 cups 2% milk
• 8 ounces shredded cheese (cheddar, gouda, etc.)
• Salt and pepper to taste

Instructions:

1. Boil pasta according to package directions, reserve 1 cup of liquid.
2. Heat olive oil in a large sauté pan over medium-high heat.
3. Add garlic and stir for one minute.
4. Add in squash and vegetable stock. Cook until it reaches a simmer, then reduce heat to medium-low, cooking for an additional 10 minutes until squash is fork tender.
5. Transfer squash mixture into a blender with milk and blend until smooth.
6. Return back to sauté pan, turn heat up to medium-high, add cheese and stir until melted.
7. Season with salt and pepper.
8. Pour cheese mixture over the pasta, adding the reserved cooking liquid 1 tablespoon at a time until the desired consistency is reached.

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