QUICK AND CREAMY MAC ‘N CHEESE

Today was the first day it really felt like fall.  I started out the evening with a glass of wine, in cozy clothes on my deck. I came in, started a nice fire in the fireplace (which does not really warm up the house- its just nice ambiance)…. and with temps in the mid 60s I felt like a nice fall dish!

16 oz medium shells (I used whole wheat)
1 pkg frozen squash thawed (here is where the fall dish & added nutrition comes to play)
1 can (12oz) evaporated milk
2 cups shredded six cheese Italian cheese blend
1/8 tsp ground nutmeg
1/2 tsp salt

Cook pasta (duh) Save 1/4 pasta water.

Prepare Sauce:
For sauce, place squash into saucepan and gradually add milk, whisking constantly using a whisk. Cook over med high heat for 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 nutmeg, salt and reserved cooking water. Add to pasta and stir to coat.

Serve and sprinkle with additional nutmeg if desired.

Sorry about the half eaten bowl, but it was so delish i couldn’t resist!

Verdict: um…. YUM!!!!!!!!!!!!!

 

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