Butternut Squash Rigatoni Mac and Cheese

3 cups cubed butternut squash (I used pre-cubed/frozen for extra ease)

4 garlic cloves, thinly sliced

1 large shallot (or 2 small), thinly sliced

1 tbsp olive oil

1 ¼ cups chicken broth

½ cup heavy cream

½ tsp salt

½ tsp pepper

¼ tsp each: nutmeg, sage, paprika, oregano, basil

1 cup grated parmesan cheese

1 cup grated sharp white cheddar cheese

1 cup grated gouda cheese

2 tbsp butter

1 lb rigatoni, or any pasta of your choice

plus a splash of reserved pasta water

Cube butternut squash (if using fresh), slice garlic cloves and shallot. Set aside.

In a large pot over medium heat, heat up olive oil. Add garlic, shallots, and salt/pepper. Sauté garlic and shallots for 2 minutes.

Add cubed butternut squash, broth, cream and spices. Mix well and bring to a simmer. Cover and let cook on medium for 15 minutes, or until squash is tender. Stir occasionally.

Meanwhile, boil salted water for pasta and prepare according to instructions. Make sure to reserve a cup or so of pasta water.

When squash is tender and soft, use a hand mixer (or blender) to blend until creamy.

Add in cheeses, pasta, and a few splashes of reserved pasta water. Mix well. Add butter and mix to melt.

Season with more spices and serve with extra parmesan if you wish. Enjoy!

NOTE : This recipe is enough for 1lb of pasta, for about 4-6 people. If you are only 2-3 people, make half a box of pasta and mix sauce into pasta and store what you do not use for another day. The sauce will be good in the fridge for 5 days. Or you can freeze any extra sauce for a later meal. When you eventually mix with pasta, heat it up and add butter with a little bit of pasta water.

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Butternut Squash Rigatoni Mac and Cheese