Stovetop Butternut Squash Shells Mac & Cheese - New England Dairy

Ingredients

• 1 1/2 pound butternut squash (to yield 2 cups mashed)
• 1 cup reduced-sodium chicken broth
• 1 1/4 tsp ground mustard
• 1/4 tsp salt
• 1 cup milk
• 2 cups (7 1/2 ounces) shredded cheese (feel free to use an assortment of your favorites. We suggest a sharp cheddar, mozzarella, or gruyère)
• 1 (16-ounce) box large pasta shells or elbow noodles, cooked al dente