INGREDIENTS
1 1/2 cups
Butternut squash
8 oz
Mushrooms, White
1
Yellow or brown onion
12 oz
Elbow macaroni
2 tbsp
All purpose flour
1 pinch
Nutmeg, Ground
1 can
evaporated skim milk
2 tbsp
Butter
1 1/2 cups
Cheddar cheese, Sharp
1/4 cup
Parmesan cheese, Grated