INGREDIENTS
3 cups
dry macaroni
2 tbsp
butter
2 tbsp
flour
1 tsp
dried mustard (optional)
1 tsp
salt
1 cup
milk
1 cup
chicken broth
1 1/4 cups
spaghetti squash puree (see note)
125 g
(1/2 a pkg) cream cheese
2 cups
lightly packed grated cheddar cheese, preferably sharp cheddar
1/2 tsp
black pepper
3 tbsp
chives (optional)