1 cup roasted butternut squash
1 cup shredded cheddar
1/2 cup milk
4 oz cream cheese
Salt and pepper
I added a few extra slices of cheese because I added a little too much milk and needed to thicken it
Dash of garlic powder onion powder and powdered mustard
12 oz noodles
Blend milk and squash till creamy. Place all your other ingredients in saucepan and melt together until velvety smooth whike pasta cooks. Then combine.
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