Veggie Macaroni and Cheese
1 pound elbow macaroni
Remove from heat and mash squash. Stir in nutmeg, cayenne, salt, pepper.
Stir in cream 1 cup cheddar cheese, cream cheese and Parmesan cheese.
Combine remaining 1/4 cup cheddar cheese and bread crumbs; set aside.
Combine pureed squash and cooked macaroni.
Divide up in greased ramekins or in a greased baking dish.
Top with reserved cheese and breadcrumb mixture. Bake for 20-30 minutes until lightly browned and crisp on top.