You read right. I said healthy. This recipe takes a bit of work, but it turned out so yummy!!! Who doesn't love Mac n Cheese? Plus you get to sneak some vegetables in there! Win, win!
|I wish I was a better food photographer, because this picture does not do it justice!|
2 cups uncooked elbow macaroni
1 small yellow onion--unless you LOVE onions, I would recommend using half of a small onion!!!
1 small butternut squash (4-5 cups cubed)
5 cups chicken broth
3/4 cup milk
1 teaspoon salt
2/3 cup shredded cheese
Salt and pepper to taste
1. Cook the macaroni according to package directions, drain and set aside. Heat the butter in a large skillet over medium/low heat. Cut the onion in to thin rings--again, it's such a strong flavor you don't need a ton!!--add to the butter in the pan, heat on low until fragrant and golden, about 20 minutes.
2. Remove the skin and seeds from the squash. Cut into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving 1/2 cup broth, and transfer squash to the blender. Add the onions, milk, salt and reserved broth. Puree until completely smooth.
|I had no idea butternut squash was so complicated (jack-o-lanterns anyone??) So I googled it and found this awesome how to! Good luck!|
This recipe was found at pinchofyum.com