Bring a large pot of water to a boil, adding 1/2 tablespoon salt to the boiling water. Once the water is boiling, add the cubed butternut squash and cook until tender, about 15 minutes.
Remove the squash from the water and add to a blender- do not pour out the water, you’ll want that to cook the pasta. Use a slotted spoon to remove the squash to the blender.
Bring the water back to a boil and add the remaining 1/2 tablespoon of salt. Once boiling, pour in the elbow macaroni and cook the pasta according to the package instructions. Drain into a colander and set aside.
While the pasta is cooking, prepare the butternut squash sauce. Pour the milk into the blender with the butternut squash and blend until smooth.
After the pasta is finished cooking and is drained, pour the butternut squash sauce into the same pot and heat over over medium high heat. Add all of the remaining seasonings (pepper, garlic powder, mustard powder, paprika, and nutmeg) and the shredded cheese. Stir until the cheese is melted.
Add in the noodles and mix until well combined. Serve from the pot or place into a dish to serve. Enjoy!
