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Butternut Macaroni and Cheese

Butternut Macaroni and Cheese

Looking to cut some calories, add some vegetables, and still eat comfort food?  This is your recipe, I swear it tastes great.  Not only are you substituting some liquid with broth but you are adding all that squash for a rich buttery flavor.  Not to mention no one can guess what is in it because it is all orange and smooth.  My kids gobbled this down.

Butternut Macaroni and Cheese:

  • sea salt
  • 1 lb. macaroni with ridges, or whatever pasta you want maybe even over cauliflower
  • 1 Tbs olive oil
  • 2 Tbs butter
  • 2 Tbs fresh thyme, chopped (1 tsp dried thyme will work)
  • 1 clove garlic
  • 1/2 medium onion
  • 3 Tbs flour
  • 2 cup chicken stock
  • 1 (10 oz.) frozen, defrosted box of butternut squash (I just buy a fresh one, peel it and steam it, then mash)
  • 1 cup half and half
  • 2 cup grated sharp cheddar
  • 1/2 cup Parmigiano
  • 1/4 tsp nutmeg
  • fresh ground pepper and salt to taste

Heat a pot of boiling water, season with salt and cook pasta according to directions.  Until al dente.

While pasta is cooking start your sauce.  Over medium heat in a  medium pot heat oil and butter.  When butter melts add thyme and grate onion and garlic into the pot with a microplane.  Cook for 2 minutes.

Add flour and cook for 2 minutes more, whisk in stock and squash.  Cook until warm and smooth.

Stir in cream and bring to a bubble.  Stir in cheese and season with salt and pepper.

Drain pasta and combine with sauce.


About feedingmrpicky

Nothing to do but take care of my family and cook.

2 responses »

  1. This sounds great! I can’t wait to try it.


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