INGREDIENTS
16 oz pasta, such as rigatoni
3 tbsp butter
1 1/2 tbsp all-purpose or gluten free flour
2 cups milk
1 tbsp fresh sage, minced
1 tbsp fresh thyme, minced
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp pepper
1/4 tsp nutmeg
1/8 tsp chili flakes or cayenne pepper
1/2 cup butternut squash purée (roast and blend, or use canned)
2 cups cheddar cheese, shredded
2 cups gouda, shredded, or more more cheddar if preferable
2 tbsp grated parmesan, plus more to top
DIRECTIONS
Cook pasta according to package. Tips: generously salt your pasta water and do NOT rinse your pasta. In a saucepan over medium heat, melt the butter down then add the flour and whisk to combine. Add the milk, continuing to whisk, until combined and brought to a simmer. Add your fresh herbs and spices. Whisk in your butternut squash purée and cheese until melted and whisked smooth. Remove the pan from heat and mix in cooked pasta. Season to taste and serve with parmesan cheese. Note: For a thinner sauce, add more milk. For a thicker sauce, add more cheese.
