Macaroni and Cheese with Butternut Squash

Ingredients

Preparation

1. Preheat oven to 375 °F.
2. Chop the butternut squash into ½-inch cubes. In a large bowl, add the cubes of squash, olive oil, salt, pepper, and paprika. Mix until the squash is evenly coated.
3. Place the squash cubes on a baking sheet lined with parchment paper and roast in the preheated oven for about 20 minutes. (Do not turn off the oven.)
4. In a medium-sized saucepan, bring 2 litres of salted water to a boil. Add the macaroni and cook until barely al dente, about 2 minutes.
5. Drain the macaroni and set aside in a large bowl.
6. Add the Alfredo sauce and cooked butternut squash to the macaroni in the big bowl. Stir to combine.
7. Transfer half the macaroni mixture to a large oven-safe baking dish and top with half the quantity of both cheeses in an even layer. Do not stir. Add the remaining macaroni mixture and sprinkle on the rest of the cheese.
8. Bake in the oven for about 20 minutes, or until golden brown.
9. Remove from the oven and let sit about 5 minutes before serving. Buon appetito!