Butternut Squash Mac and Cheese Recipe
This creamy and cheesy butternut squash mac and cheese is the perfect hearty meal for a fall evening!
Servings: 8 Servings
- 1 1/2 cups butternut squash cut into small cubes
- 2 tablespoons water
- 1/2 pound macaroni large elbow
- 1 1/2 tablespoons butter
- 1 tablespoon flour
- 3/4 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup sharp cheddar cheese shredded
Place the butternut squash in a microwave safe bowl with the 2 tablespoons water. Cover with plastic wrap and microwave on high 4-5 minutes, or until tender and easily pierced by a fork. Let cool.
When the squash has cooled, puree using a blender or food processor, until smooth, and set aside.
Cook the pasta according to package directions. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook 2-3 minutes, until golden. Slowly add the chicken broth and milk, a little at a time, whisking constantly.
When the sauce has thickened, whisk in the butternut squash puree, salt, and pepper, and heat until warmed through. Remove from heat and whisk in the sharp cheddar cheese, until melted. Serve immediately.
Serving: 1Serving | Calories: 202kcal | Carbohydrates: 27g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 472mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3012IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 1mg