Creamy Butternut Squash Mac & Cheese Recipe
Indulge in this creamy butternut squash mac and cheese, featuring tender squash and rich milk for a comforting, flavorful classic.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 tablespoon butter
- 1 small yellow onion
- 1 small butternut squash (4-5 cups cubed)
- 5 cups chicken or vegetable broth
- 3/4 cup milk
- 1 teaspoon salt
- 2/3 cup shredded cheese
- parsley for topping
- salt and pepper to taste
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- Heat the butter in a large skillet over medium-low heat. Sauté the thinly sliced onion rings for about 20 minutes until golden and fragrant.
- Meanwhile, prepare the butternut squash by removing seeds and skin, then cubing the flesh. Boil the broth and cook the squash for 5-7 minutes until fork-tender.
- Drain the squash, reserving 1/2 cup of the broth. Transfer the cooked squash to a blender.
- Add the sautéed onions, milk, 1 teaspoon salt, and the reserved broth to the blender with the squash.
- Blend until the mixture is completely smooth and creamy, yielding approximately 4 cups of sauce. Combine this sauce with the cooked macaroni and stir well.
- Stir in the shredded cheese until it is fully melted and the sauce is creamy. Season with additional salt and pepper to taste. Top with fresh parsley before serving.
Notes
- Use a good quality shredded cheese like Gruyère or sharp cheddar for the best flavor.
- For an even creamier sauce, ensure your butternut squash is cooked until very tender.
- Don't skip the sautéed onions; they add a depth of flavor essential to the sauce.
- Adjust salt and pepper to your personal preference after blending. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an even creamier sauce, ensure your butternut squash is cooked until very tender.
- Don't skip the sautéed onions; they add a depth of flavor essential to the sauce.
- Adjust salt and pepper to your personal preference after blending. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.