Makes approximately 8 cups of tuna mac

1 pound whole wheat elbow macaroni

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 10 ounce package frozen butternut squash, thawed completely

1/2 cup shredded cheddar cheese

1 cup frozen peas, thawed

2 cups bite-sized cooked mixed veggies (broccoli, carrots, asparagus are all good options), thawed if frozen

2 6-ounce cans of solid white tuna

Cook the pasta according to package directions. Drain. Meanwhile, melt butter in a large saucepan. Whisk in flour just until it forms a paste. Add the milk and stir until thick. Stir in squash until smooth, then add cheese stirring until smooth.

Add macaroni, all veggies, and tuna, stirring until combined. Serve.