HEALTHY MAC AND CHEESE

HEALTHY MAC AND CHEESE
Author: Pinch of Yum

HEALTHY MAC & CHEESE

Serves 4 - 1 cup per serving

INGREDIENTS
2 cups uncooked elbow macaroni 
1 tablespoon  butter
1 small onion                                                         (I skipped the 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 - Gruyere
parsley for topping
salt and pepper to taste

INSTRUCTIONS
1. Cook the macaroni according package directions.  Drain and set aside.  Heat the butter in a large skillet over medium low heat.  Cut the onion into thin rings and add to the butter in the pan, sautéing over low heat until fragrant and golden, about 20 minutes.
2.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.
3. 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.  Serve with parsley, salt, and pepper to taste.  

This recipe is excellent!  At first I was a bit worried because I wasn't sure about the butternut squash and cheese combo.  Between the silky butternut squash that's cooked until its fall-apart tender in broth, and freshly shredded Gruyere that's melted into the sauce, you will not believe how creamy this mac and cheese recipe is.  And so sweet, too!  Not obnoxious, I'm eating dessert for dinner sweet, but, like, vegetable sweet.  If you are in a hurry, Bird's eye makes a microwaveable butternut squash to save time.
GRADE: A