Butternut Squash Mac

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This recipe is meant to give your classic mac ‘n cheese the element that will make it more tempting. You’ll be surprised by how the natural sweetness of butternut squash can pumped up that dairy creaminess – it’s profound. A healthier offer that makes this dish more comforting as it can be.

Preparation Times:

Butternut Squash Mac

Equipment:

Cooking Pot
Blender

Ingredients:

1 pound macaroni (tubatini or mini penne rigate)
1 1/2 cup whole milk
1/2 cup water
1/2 tsp salt
1/2 ground white pepper
1 pound butternut squash, cubed in small pieces
1 1/2 cup grated cheddar cheese
1/4 cup finely grated Parmesan cheese
2 ounces cream cheese

Instructions:

Place the squash, milk, water, and salt in a large pot and bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and cook until squash is tender, about 20 minutes.
Bring another large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, 6 to 8 minutes. Drain the pasta and set aside.
Use a blender to puree the milk and squash into a smooth sauce, season with salt and pepper.
Combine the sauce with pasta, cheddar, Parmesan and cream cheese, and stir until the pasta is evenly combined and the cheeses are melted.
Serve and enjoy!