Healthy Mac and Cheese
Ingredients
The pasta
-
2
cups
uncooked elbow macaroni
The sauce
-
1
tablespoon
butter
-
1
small
yellow onion
-
1
small
butternut squash
-
5
cups
chicken or vegetable broth
-
¾
cup
milk
-
1
teaspoon
salt
-
⅔
cup
shredded cheese
-
to taste
parsley for topping
-
to taste
salt and pepper
Instructions
- Cook the macaroni according to package directions, then drain and set aside.
- In a large skillet, heat the butter over medium-low heat and sauté the sliced onion until golden, about 20 minutes.
- Peel and cube the butternut squash, then boil it in the broth until fork-tender, about 5-7 minutes.
- Drain the squash, reserving ½ cup of the broth, and blend the squash with the onions, milk, salt, and reserved broth until smooth.
- Combine the pureed sauce with the cooked noodles and shredded cheese, stirring until the cheese melts.
- Serve with parsley, salt, and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
10g
Total carbohydrates
60g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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