Healthy Mac and Cheese
This mac and cheese is healthy and one heaping cup of comfort food!
Simple, creamy, homemade goodness and a great way to “sneak in” some vegetable goodness on one of kid’s favorite dish!
- 2 cups uncooked elbow macaroni – whole wheat, works great!
- 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 (Parmesan, Swiss or cheddar works best)
- Salt and pepper to taste
- Cook the macaroni according to package directions. Drain and set aside.
- Cut the onion into thin rings.
- Heat the butter in a large skillet over medium low heat and add the onion, sautéing over low heat until fragrant and golden, about 20 minutes.
- Meanwhile, remove the skin and the seeds from the squash. Cut the flesh 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 and puree until completely smooth and creamy. This should yield about 4 cups sauce.
- Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Add salt and pepper to taste.