INGREDIENTS
6
slices Bacon
1 15 ounce can
Butternut squash puree
2 tbsp
Chives, fresh
3 cloves
Garlic
1 1/2 tbsp
Sage
1
Shallot
1 tsp
Dijon mustard
8 oz
Pasta shells, medium
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
2 1/2 cups
shredded extra-sharp cheddar cheese, sharp
2 tbsp
Butter, unsalted
1 1/4 cups
Half and half
1 cup
Whole milk