You’ll only need one pot to make this simple, veggied up version of mac and cheese.

2 cups butternut squash puree
2 cups chicken broth
1 1/2 cups milk
1/2 tsp salt
1/2 tsp black pepper
3 cups small shell pasta, uncooked
4 oz sharp cheddar cheese, shredded (1 cup)

1. In a large saucepan, combine the squash, broth, and milk. Stir in the salt and pepper.
2. Bring the squash mixture to a boil and stir in the pasta. Cover, reduce heat, and simmer 7 minutes, stirring occasionally.
3. When the pasta is tender, stir in the cheese until melted.
4. Serve immediately.

Servings: 8