Butternut Squash Mac and Cheese! Creamy, cheesy and loaded up with butternut squash puree. A lighter take on a perfect Fall comfort food.
- 1 lb elbow noodles (or pasta of your choice)
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 4 cups cubed butternut squash
- 4 cups broth (I used vegetable, can use any kind you prefer)
- 1 cup Horizon Organic Milk (I used 2%)
- 1 and 1/2 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon ground black pepper
- 2 cups sharp cheddar cheese (the sharp is a nice contrast to the squash and gives a bolder flavor)
- Bring a pot of water to boil and boil the noodles until softened. Drain and set aside.
- In a large pot add the olive oil, heat over medium heat. Add in the diced onion and garlic. Heat until the onion is just softened.
- Add in the butternut squash, broth, Horizon Organic Milk, and seasoning.
- Bring to a boil and simmer for about 20 minutes, until the squash is softened and able to be easily mashed.
- Using an immersion blender, or transferring the mixture to a blender or food processor, blend the squash mixture until it is smooth and creamy.
- Stir in the cheese until melted. Add the pasta and stir to coat the noodles.
- Serve and enjoy while warm! Can add fresh herbs on top for an extra bit of flavor. Parsley, thyme, or sage are all wonderful.
If using canned butternut squash puree use the puree instead of the squash, but follow the rest of the recipe.
- Serving Size: 1
- Calories: 466
- Sugar: 6 g
- Sodium: 437 g
- Fat: 8 g
- Carbohydrates: 56 g
- Protein: 17 g