Autumn Veggie Mac and Cheese

Ingredients

• 8 oz elbow macaroni
• 2 cups butternut squash, peeled and cubed
• 1 cup carrots, peeled and chopped
• 1 cup milk
• 2 cups cheddar cheese, shredded
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash and chopped carrots with a drizzle of olive oil and season with salt and pepper. Roast for 20-25 minutes until tender.

2. 2

   Cook the elbow macaroni according to package instructions. Drain and set aside.