Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.

Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 3 minutes less than the package directions recommend. The pasta should still be firm, since it will continue cooking in the oven. Drain and set aside.

2. Make the Roux

While the pasta cooks, melt the butter in a large saucepan over low-medium heat. Add the flour and whisk continuously for 2–3 minutes until the mixture is smooth and lightly cooked.

3. Add the Milk

Slowly pour in the milk while whisking to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 3–4 minutes, whisking occasionally, until the sauce begins to thicken.

4. Add the Cheese and Squash Soup

Stir in the grated cheddar, butternut squash soup, and salt. Whisk until the cheese has melted and the sauce is smooth and creamy.

5. Combine with the Pasta

Add the drained macaroni to the cheese sauce. Stir until all the pasta is evenly coated.

6. Bake Until Bubbly

Transfer the macaroni mixture to the prepared baking dish. Bake for about 20 minutes, until the sauce is bubbling and the pasta is tender.

7. Serve Warm

Let the dish rest for a few minutes before serving. If you prefer a quicker option, skip the baking step and serve the macaroni and cheese straight from the stovetop once the pasta and sauce are combined and hot.