Mac and Cheese

2 cups whole wheat macaroni

2 cups butternut squash, peeled and cubed

1 cup low-fat milk

1 cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese

2 tablespoons whole wheat flour

2 tablespoons olive oil

1/4 teaspoon nutmeg

Salt and pepper to taste

Cook macaroni according to package instructions and set aside.

Steam or boil the butternut squash until it’s tender, then blend it with the milk until smooth.

In a separate pot, make a roux by heating olive oil and adding flour, stirring constantly until it turns golden.

Pour the butternut squash mixture into the roux and mix well.

Add cheddar cheese and Parmesan, stirring until the cheese melts into a creamy sauce.

Combine the sauce with the cooked macaroni and season with nutmeg, salt, and pepper.

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