1 lb (500 g) elbow macaroni
¼ cup butter
¼ cup flour
1 tsp salt
4 cups whole milk
1 tbsp sriracha
2 tsp Worcestershire sauce
1 butternut squash, roasted and flesh mashed
3 cups sharp cheddar cheese
1. Cook macaroni according to package directions. Rinse under cold water to cool and set aside.
2. In a large pot melt butter over medium heat. Add flour and salt and whisk to combine. Let cook, 1 minute. Add milk, mashed butternut squash, sriracha and Worcestershire sauce. Bring to a boil then reduce heat to simmer. Let mixture simmer until thickened, about 4 min. Reduce heat to low and add cheese. Add in pasta and stir to combine.
3. Serve with a green salad or bake in the oven in a 9 x 13” casserole dish and top with more cheese and bread crumbs for a crispy topping.