Ever find yourself needing to sneak veggies into a dish? Well, here’s a foolproof way to have your plants and eat them too: Our One-Pot Butternut Squash Mac and Cheese brings all the cheesy flavor you expect from a comfort-food classic. Try our one-pot cooking technique, which brings out extra creaminess. You could even swap in pumpkin or cauliflower for the same mouthwatering effect—scroll on down for variations.
One-Pot Butternut Squash Mac and Cheese
Ever find yourself needing to sneak veggies into a dish? Well, here’s a foolproof way to have your plants and eat them too: Our One-Pot Butternut Squash Mac and Cheese brings all the cheesy flavor you expect from a comfort-food classic. Try our one-pot cooking technique, which brings out extra creaminess. You could even swap in pumpkin or cauliflower for the same mouthwatering effect—scroll on down for variations.
One-Pot Butternut Squash Mac and Cheese
Ever find yourself needing to sneak veggies into a dish? Well, here’s a foolproof way to have your plants and eat them too: Our One-Pot Butternut Squash Mac and Cheese brings all the cheesy flavor you expect from a comfort-food classic. Try our one-pot cooking technique, which brings out extra creaminess. You could even swap in pumpkin or cauliflower for the same mouthwatering effect—scroll on down for variations.
Ingredients:
Directions:
- Heat the butter in a large, shallow pan on the stovetop over medium high heat. Add the onion and cook until translucent, about 5 minutes.
- Add the butternut squash and water or broth. Bring mixture to a boil then reduced heat, cover and simmer until squash is soft (about 15 minutes).
- Use an immersion blender or transfer mixture to a regular blender and puree until smooth. If using a regular blender, return mixture to pan.
- Add the noodles and bring to a boil.
- Once boiling, reduce the heat to a low simmer and add the milk. Continue cooking over low heat, stirring occasionally, until the noodles are almost al dente and most of the liquid is absorbed, about 15 minutes.
- Remove from heat and stir in the cheese, nutmeg, salt and pepper until fully incorporated.
Note:
*Butternut squash can be replaced with 1 pound cauliflower florets or peeled, cubed fresh pumpkin.