Ingredients: *butternut squash, *milk, elbow macaroni, *cheddar, *butter, *flour, nutmeg, rosemary
Cooking Instructions: Keep refrigerated or frozen. Thaw in refrigerator overnight. Preheat oven to 375°F. Remove foil and plastic wrap, re-cover with foil and bake for 30 minutes (9x9" pan) or 15 minutes (loaf pan). Remove foil and bake until bubbly, 10-15 min more. Consume within 3 days of thawing.