Ingredients
Scale
- 1 lb. pasta (shells or elbow)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 + ¼ cup butternut squash puree (store-bought or homemade)
- 2 cups sharp cheddar cheese
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Boil a large pot of salted water and cook the pasta until al dente, then drain and set aside.
- Melt butter in a large pot, whisk in flour to create a roux.
- Gradually add milk while whisking until smooth.
- Incorporate butternut squash puree, blending if necessary.
- Mix in sharp cheddar cheese until melted, adding spices to taste.
- Toss the cooked pasta in the sauce, ensuring it's fully coated.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure milk is room temperature to prevent clumping.
Using fresh butternut squash for the puree enhances flavor.
Avoid overcooking the pasta as it will continue cooking in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 540
- Sugar: 6
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 18
- Cholesterol: 70