First, roast your butternut squash. Cut lengthways into two pieces, and scoop out the seeds and pulp. Place face down on a baking tray lined with parchment paper. Bake in the oven at 205C / 400F for 45 to 50 minutes. Use a fork to check when it's ready - it should be soft and tender throughout.

Boil your macaroni according to the package instructions.

Next, make your cheese sauce. In a large saucepan or skillet, melt the butter and add the flour. Whisk quickly and constantly to form a roux (a paste) and let that cook until it is smooth and smells toasted.

Add the smoked paprika and cook for another minute or two.

Add the mustard and goat cheese. Whisk until it has melted in and a smooth, thick, creamy mixture has formed.

Now gradually pour in the milk, whisking constantly as you do, to keep the sauce smooth.

Add the cheddar and stir through until melted. 

Finally, scoop the butternut squash into the cheese sauce and use a wooden spoon to mash it up. Whisk it through until it's as smooth or as lumpy as you prefer.

Drain the macaroni and mix into the sauce.

Serve, garnished with chives.