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.