Pampered Chef's Quick and Creamy Mac N Cheese

DO NOT FORGET THE RESERVED COOKING WATER!!!

Ingredients:

16 oz (450 g) uncooked medium shell pasta
1 pkg (12 oz/350 g) frozen butternut squash, thawed (or buy a whole one and bake it at 350 for 45 mins or until done)
1 can (12 oz or 370 mL) evaporated milk
2 cups (500 mL) shredded six-cheese Italian cheese blend
1/2 tsp (2 mL) salt

Directions:

For pasta, bring salted water to a boil in covered
(4-qt./3.8-L) Casserole. Cook pasta according to package directions. Carefully remove ¼ cup (50 mL) of the cooking water for later use. Drain pasta; return to Casserole and set aside.
For sauce, place squash into (3-qt./2.8-L) Saucepan; gradually add milk, whisking constantly using Silicone Sauce Whisk. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.

1. To serve, divide pasta among serving bowls; sprinkle with ground nutmeg, if desired.

Yield: 6 servings