Healthy Mac and Cheese
A Healthy Mac and Cheese recipe so creamy and cheesy, you'll never guess the sauce is mostly butternut squash! This one is worth trying.
Servings 8 servings
Calories 367kcal
Ingredients
- 1 small butternut squash peeled and cubed, about 1 pound
- 16 ounces elbow macaroni uncooked
- 1 tablespoon butter
- 1 small yellow onion thinly sliced
- 3/4 cup milk
- 1/2 cup water
- Salt and freshly ground black pepper
- 2 cups shredded cheese
- parsley chopped, for garnish, optional
- Salt and freshly ground black pepper to taste
Instructions
- In a Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add squash and cook until fork tender, about 5 to 7 minutes. Remove and transfer to blender.
- Return water to boil. Add macaroni and cook until al dente, about 10 minutes.
- Meanwhile, heat butter in a large skillet over medium low heat. Add onions and cook until softened and golden brown, about 20 minutes. Transfer to blender.
- To the blender, add milk, and 1/2 cup water, and puree until completely smooth and creamy. This should yield about 4 cups sauce.
- Return sauce to Dutch oven set over low heat. Stir in cheese until melted and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Fold in noodles and thin with more milk or water as necessary.
Notes
Adapted from Martha Stewart.
Nutrition
Calories: 367kcal | Carbohydrates: 56g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 206mg | Potassium: 521mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10236IU | Vitamin C: 20mg | Calcium: 227mg | Iron: 2mg