Instructions

Bring a large pot of salted water to boil over high heat.

In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.

Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly. 

Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to the pot.

Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).

Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool for 5 minutes. (If the sauce looks thin, don't worry—it will thicken as it begins to cool.) Add splashes of pasta water to loosen until you've reached your desired consistency.

Storage

If you manage to have any leftovers, store them in an airtight container in the fridge for up to three days.

What to Serve on the Side

Serve this mac alongside some veggie sides or a salad to give a refreshing contrast to the rich dish. Our Brussels sprouts salad or roasted beet goat cheese salad would give this meal some holiday flair, while sautéed mushrooms would add a savory boost to this slightly sweet dish. You can also serve this as a fancy side dish to your main meal! Serve this alongside your chicken dinner for a creamy complement, with our baked pork chops for a match made in heaven, or as a Thanksgiving side to switch your usual spread up this year.