Ingredients

1 pound whole wheat shells

2 tablespoons unsalted butter

2 tablespoons flour

2 cups low fat milk

2 cups chicken broth - low sodium

1 tablespoon dry mustard

1 tablespoon smoked paprika

½ teaspoon salt

¼ teaspoon pepper

12 ounces cooked winter squash puree - thawed if frozen

1¾ cups shredded sharp cheddar cheese - low fat

Preparation

  1. Cook pasta in salty water according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.
  2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes whisking frequently. 3..Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.
  3. Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. Check for seasoning and adjust accordingly.
  4. Add reserved shells to the pot and stir until noodles are evenly coated. Serve immediately.