Description
This delicious Butternut Squash Mac and Cheese is extra creamy with fewer calories, packs a secret serving of veggies and can be made all in one pot.
Ingredients
Scale
- 1 pound frozen butternut squash cubes, cooked according to package directions
- 1 tablespoon olive oil
- 1 medium onion, diced
- Kosher salt and pepper
- 1 pound elbow macaroni, rotini, fusilli or other short pasta of your choice
- 4 cups (or one box) best quality Vegetable broth, such as Aneto Natural Vegetable Broth
- 1 cup milk
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons butter, melted
- 3/4 cup panko breadcrumbs
Instructions
- Preheat oven to 400 degrees F. Place cooked butternut squash in a blender and puree until smooth (if needed, add a small amount of the broth to help loosen the mixture). Set aside.
- Heat the oil in a large, shallow, oven-safe pan on the stovetop over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the noodles and all of the broth and bring to a boil. Once boiling, reduce the heat to a low simmer and add the milk. Continue cooking over low heat until most of the liquid is absorbed, about 15 minutes.
- Add the butternut squash puree, the cheese and the nutmeg, salt and pepper and stir until well combined.
- In a small bowl, toss the panko breadcrumbs in the melted butter and spread evenly over top of the noodles.
- Place the pot in the oven and bake for 15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Keywords: Mac and cheese, one pot meals