Begin by peeling and cubing the butternut squash. In a large pot, add the cubed squash and vegetable broth. Bring to a simmer and cook until tender, about 15 minutes.

Tip: Make sure the pieces are roughly the same size for even cooking.

Once the squash is tender, drain the liquid and reserve it. Transfer the squash into a blender, adding whole milk, garlic powder, onion powder, and half of the cheddar cheese. Blend until smooth. Adjust with reserved broth if you prefer a thinner consistency.

Tip: If you like a bit of spice, throw in a pinch of cayenne pepper.

In a medium saucepan, cook the elbow macaroni according to package instructions until al dente. Drain and return it to the pot. Add a tablespoon of olive oil to prevent sticking.

Pour the butternut squash sauce over the macaroni, stirring until the pasta is completely coated. Add the remaining cheddar and Parmesan cheese, mixing until everything is melted and creamy.

Transfer the mac and cheese to a baking dish. For a crispy top, you can sprinkle extra cheese or breadcrumbs and bake in a preheated oven at 375°F (190°C) for 20 minutes.