Slice butternut squash in half, lengthwise. Scoop out seeds. Roast in a rimmed baking sheet filled with water, cut-side down, at 425 degrees for 20 minutes or until the skin can be punctured easily with a fork.

Meanwhile, bring a large pot of water to boil and cook the macaroni noodles until soft and tender, about 10 minutes. Drain noodles and return to large pot.

Once the squash is cooked, scoop the meat out of the skin and add to the pan of cheese sauce. Season with salt and pepper.

Using an immersion blender, puree the squash and cheese mixture until smooth and creamy. (You may also scoop the squash into a counter-top blender and puree it for about 2 minutes before adding it to the cheese sauce.)

Serve immediately.