Preheat oven to 400 degrees.

Cut tops of acorn squash off. Scoop out seeds and pulp leaving about 1-2 inches on the sides and bottom. Place acorn squashes on baking sheet.

Melt butter in microwave then use a basting brush to spread butter on top and inside of each acorn squash.

Bake squash for 40-50 minutes, until tender with a fork.

Meanwhile, cook pasta according to directions on box then use a colander to strain it.

Melt butter in the same pot on medium/low heat. Add in the flour, salt, and pepper, and stir until combined to make a roux.

Gradually add in milk while stirring until sauce starts to thicken, 3-4 minutes.

Remove pot from heat and immediately add in cheddar cheese. Stir until melted.

Pour pasta into cheese mixture and mix well to combine.

Serve immediately or refrigerate for up to 5 days. Reheat prior to eating.