Butternut Squash Mac & Cheese

Ingredients:
- 4 cups (950 ml) frozen cubed butternut squash
- ¼ cup (60 ml) water
- ¼ cup (60 ml) butter
- Salt and pepper
- ¼ cup (60 ml) all-purpose flour
- 2 cups (470 ml) milk
- ½ teaspoon (2.5 ml) garlic powder
- ⅛ teaspoon (0.75 ml) cayenne pepper
- 1 teaspoon (5 ml) chopped thyme
- 4 ounces (113 g) shredded cheddar
- 4 ounces (113 g) goat cheese
- 1 pound (454 g) pasta shells
Method:
Bring a large pot of heavily salted water to a boil over high heat.
Meanwhile, in a skillet over medium-high heat combine the squash cubes and water. Cover and cook, stirring occasionally, until tender, 5-7 minutes.
Uncover the pan and continue to cook until the liquid has evaporated, 2-3 minutes more.
Add the butter and season with salt and pepper. Stir until the butter has melted.
Stir in the flour and cook, while whisking, until the flour has lost its raw smell, 2-3 minutes.
Gradually stream in the milk while whisking constantly.
Once all the milk has been incorporated, add the garlic powder, cayenne, and thyme and allow the mixture to come to a simmer.
Once simmering, whisk in the cheddar and goat cheese, whisking until melted and smooth. Remove the sauce from the heat and allow to cool slightly.
Transfer the sauce to a blender and puree until smooth.
Cook the pasta in the boiling water until al dente, usually 2 minutes shy of package directions.
Drain the pasta, reserving ½ cup (120 ml) of the pasta water. Return the pasta to the pot and place over medium-low heat.
Stir the sauce into the pasta and toss to coat, thinning the sauce with the reserved pasta water, if necessary.
Serve immediately.