Butternut Squash Mac n Cheese - Cindy Cooks!

Ingredients

• 1 lb pasta of choice (I used rigittoni. Save some of the pasta water if needed to thin your sauce.)
• 1 cup shredded white cheddar
• 1 cup shredded gouda
• 3 tbsp butter
• 3 tbsp flour (you can use 1:1 gluten free baking flour)
• 1 3/4 cups milk of choice (unsweetened)
• 1 tbsp fresh sage
• 1 tbsp fresh thyme
• 2 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp nutmeg
• 3/4 cup butternut squash puree (I just peel, diced and boiled the squash and the pureed in the blender.)