Thayer in the Kitchen

  This is a great recipe for macaroni and cheese. Healthy from the addition of the butternut squash (or whatever kind you have available), but still delicious with all the extra sharp cheddar cheese and bacon. I guess you could skip the bacon but why would you want to? INGREDIENTS 8 oz. medium pasta shells (or whatever short pasta you have available) 6 slices bacon, diced 2 tablespoons unsalted butter 1 small shallot, minced 2 tablespoons flour 1 1/2 tablespoons chopped fresh sage (you could substitute another herb) 1-1/4 cups half and half 1 cup whole milk 1 15 oz. can butternut squash puree* 1 tsp. Dijon mustard 10 oz. shredded extra sharp cheddar cheese, about 2-1/2 cups Kosher salt & freshly ground black pepper to taste 2 tablespoon chopped fresh chives or green onion tops * Note: I used fresh squash. I cut a squash in half, removed the seeds and roasted it in the oven until tender.  You could probably also steam it or cook it in your instant pot. I had a big squash so I only n