GRAND RAPIDS, Mich. — Macaroni and cheese is the ultimate comfort food, but with all the fats and carbs it can get pretty unhealthy pretty quickly.
Feel Good Foodie Yumna Jawad shares her delicious take on traditional macaroni and cheese, but with an added serving of vegetables. Jawad says its creamy, comforting and the perfect way to get kids to eat their vegetables without a lot of pushback!
Butternut Squash Mac and Cheese
Prep Time: 15 minutes
Cook Time: 15 minutes
4 servings
Calories: 497kcal
Ingredients
8 ounces elbow macaroni
1 tablespoon olive oil
1 small onion diced
1 garlic clove minced
1/4 teaspoon mustard powder
1/8 teaspoon cayenne pepper
3-4 cups butternut squash peeled and cubed
1 1/2 cup vegetable broth
1 cup milk
3/4 cup shredded gruyere cheese or other cheese
Chopped parsley for serving
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Heat the olive oil in a large skillet over medium low heat. Add the onions and sauté until translucent, then add the butternut squash, minced garlic and mustard powder and cook for a few more minutes.
- Add the vegetable broth and milk to the skillet, bring to a boil and cook until the butternut squash is fork tender, about 10 minutes.
- Blend all the ingredients using a hand immersion blender until sauce is smooth and creamy. Alternatively, you can transfer the ingredient to a blender and blend.
- Fold the cooked pasta and shredded cheese into the pureed sauce and stir to combine. Stir in extra milk if you'd like to adjust the consistency.
- Sprinkle with chopped parsley, if desired and serve warm.
To learn more, visit https://feelgoodfoodie.net/recipe/butternut-squash-mac-cheese/
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