Butternut Squash Mac and Cheese

Simmer the squash and garlic in the broth, covered, for 15 minutes until soft. 2. Cook the pasta in salted water according to the package. Drain. 3. Blend the squash, garlic and broth with the milk until smooth. 4. Return the sauce to the pot over low heat and stir in the cheddar, mustard, nutmeg and salt until melted. 5. Fold in the pasta and serve.