Butternut Squash Mac and Cheese

Start by bringing a large pot of water to a boil, and cook your macaroni according to the package directions, or until the pasta is al dente. Drain the pasta and set it aside.
In a separate large pot or dutch oven, add 2 tablespoons of butter and let that melt over medium heat. Next, add the minced garlic. Let that cook in the butter for 1 minute, then add the frozen butternut squash and vegetable broth.
Stir occasionally and bring the broth to a boil. Once boiling, reduce to a simmer, and let it simmer for 5 minutes.
Using an immersion blender, blend the squash in the broth until it becomes a smooth and creamy sauce.
To the sauce, add the milk, remaining butter, grated cheddar cheese, garlic powder, salt and pepper. Stir until everything is combined, and the cheese melts down.
Once combined, add the drained pasta and fold everything together until combined. Serve immediately, and enjoy!