Sneaky Stovetop Mac ‘n’ Cheese by Caroline Lubbers of Whipped

INGREDIENTS

1/2 lb

elbow macaroni (about 2 cups uncooked)

2 tbsp

butter

2 tbsp

flour

2 cups

milk

1/2 cup

pureed butternut squash

1/2 cup

pureed carrots (you may substitute a cup of frozen squash for the squash and carrots)

1/2 tsp

salt

nutmeg (optional)

2 cups

shredded sharp cheddar cheese

1/2 cup

shredded Parmesan cheese