warning - this is SO good that i bet you will eat it all in one day, i did!
1. Combine roasted squash (i used my leftovers from the previous night) into a saucepan with roughly
1 cup of milk, 1 tbs of butter, dash of salt + pepper + nutmeg.
cook until warm, stirring + mashing up squash into a thick + creamy mixture.
2. shred about a cup of cheese ( i used sharp cheddar) - cook noodles until al dente, we use whole wheat pasta.
3. Combine squash mixture, cheese and noodles into a baking dish. Sprinkle with breadcrumbs and parmesan cheese.
4. Bake at 375degrees for 20 minutes covered, and then uncovered for another 20 - 25 minutes.
*i didn't measure, so it's rough estimates for my small portion. this was all for me since my fella does not like squash nor macaroni and cheese!?
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