Cook the macaroni according to package directions. Drain and set aside.
Heat the butter in a skillet over medium low heat.
Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
Pulse until smooth.
Pour the sauce over the cooked noodles and add the cheese. Stir until melted.