Preheat your oven to 350.

In a large pot pour in your noodles and fill the pot with water so the noodles are covered. Bring to a boil and let cook for about 15 minutes or until the noodles are soft to the touch. Once they're done, drain off the extra water.

In a medium saucepan, on medium heat, melt the butter. Once melted add in the flour and whisk it together until a 'dough' forms.

Add in the milk and keep whisking until smooth.

For the veggie puree: I cooked 1 butternut squash, 2 whole carrots, and 10 sweet peppers and then pureed them together until it was smooth. (You may not need all that this makes, so take the rest and freeze it for future use!)

Add in the veggie puree, garlic powder, onion powder, pepper, salt, and smoked paprika. Whisk until smooth.

Now add in 1 cup of cheese at a time -make sure all the cheese is melted before you add in another cup.

Once your cheese sauce is done, pour it into the pot of noodles. Give this a good stir until all the noodles are coated.

Pour the mac & cheese into a deep 9x13 baking dish (you may need 2 depending on what size baking dishes you have), sprinkle more shredded cheese on top if you want, and bake at 350 for about 20 minutes.

If you have extra cheese on top and want the crispy cheese layer put your oven on a low broil setting for about 2 minutes -keep your eye on this so it doesn't burn!

Enjoy!