Butternut Squash Mac and Cheese

My mom ran across this recipe and we decided we had to make it... right away! We made it for dinner last Sunday and the boys and us included absolutely loved it! We made a few modifications from the original recipe here. So below is our version (and it was doubled from the original recipe)! We definitely recommend this recipe!

1 1/2 large butternut squash, peeled and chopped

1 cup chicken stock

1 cup milk

1 cup grated white cheddar cheese

1/4 cup parmesan cheese

salt and pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon nutmeg

1 rotisserie chicken, shredded

Directions: 

• Cook pasta according to instructions, drain and don't rinse
• While pasta is cooking, put butternut squash in a bowl with a little water and microwave about 10 minutes. You want it to be tender before you add it to the pan. You can also use pre-cooked and frozen butternut squash in this recipe, but I prefer fresh. 
• When squash is tender, add to a large pan with the chicken stock, milk, cheddar cheese, parmesan and bring to a boil.
• Simmer and start to let the sauce thicken, breaking down the squash as much as possible. 
• When everything is cooked down, add the spices and then put everything in a large blender to make as smooth as possible. This is an optional step, but I found it made the dish WAY more creamy. 
• Pour the sauce back in the pan and add the chicken. Let it cook and get warm about 5-10 minutes. 
• Add the sauce to the noodles. 
• Garnish with parmesan!