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.