Creamy Butternut Squash Mac and Cheese

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

2. Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

Cook's Note:

You can use cauliflower instead of butternut squash, though I would increase the amount of shredded cheese for color. You can also use sour cream instead of cottage cheese.