Description
This creamy butternut squash mac & cheese is a comforting dish that combines classic flavors with a healthy twist.
Ingredients
Scale
- 8 ounces of elbow macaroni
- 2 cups of butternut squash, peeled and cubed
- 2 cups of vegetable broth
- 1 cup of shredded cheddar cheese
- 1/2 cup of milk
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a pot, combine the butternut squash and vegetable broth. Bring to a boil and simmer until the squash is tender, about 15 minutes.
- Blend the cooked squash with the broth until smooth. You can use an immersion blender or a regular blender.
- Return the blended mixture to the pot. Stir in the milk, garlic powder, onion powder, salt, and pepper.
- Heat the mixture over low heat, then add the cheddar cheese. Stir until the cheese is melted and the sauce is creamy.
- Add the cooked macaroni to the cheese sauce. Mix well to combine.
- Serve the mac & cheese warm, garnished with extra cheese if desired.
Notes
- For a thicker sauce, use less milk.
- Feel free to add cooked vegetables or proteins for extra nutrition.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: butternut squash mac & cheese, creamy mac and cheese, vegetarian mac and cheese