Butternut Squash Mac and Cheese

4 Line a 13x9 pan with parchment paper and set aside. 
1 In a large pan, bring water to a boil and cook pasta according to box directions. 
0 While that is cooking, in a separate large pan, place squash and almond milk over medium heat and cook until squash is tender and can be mashed easily with a fork. About 10 min.  
2 Add in the seasonings. Take off the heat and use an immersion blender to blend smooth. Add 6 oz of the cheese and turn the heat onto medium. Stir until well incorporated. 
3 Drain the pasta and add to the cheese sauce, stir well, covering all the noodles. Pour into prepared pan, top with remaining cheese and bake 30 minutes, until golden brown.