Description
A comforting and creamy butternut squash mac and cheese recipe that warms your heart.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cubed butternut squash
- 2 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheese (cheddar or your choice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a pot, combine the cubed butternut squash and vegetable broth. Bring to a boil and cook until the squash is tender.
- Blend the squash and broth mixture until smooth.
- Return the blended mixture to the pot and add milk, cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and the sauce is creamy.
- Add the cooked macaroni to the sauce and mix well.
- Serve warm and enjoy your meal.
Notes
- For a lighter version, use low-fat milk and reduced-fat cheese.
- You can use gluten-free pasta if needed.
- Add cooked vegetables like spinach or peas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: butternut squash mac & cheese, comfort food, easy recipe