Description
This healthier mac and cheese is just as tasty and creamy as the classic version, but with more nutritious ingredients. It also includes a sneaky, hidden vegetable (that you probably wont even taste): butternut squash!
Ingredients
Scale
- 16 ounces whole wheat elbow pasta, uncooked
- 2 tablespoons salted butter, melted
- 1 ½ cup whole milk
- 1 ¼ cups shredded sharp cheddar cheese
- ¼ cup shredded parmesan cheese
- 10 ounce bag cubed frozen butternut squash (about 2 cups)
- 1 teaspoon salt
- Pinch of paprika
- Pinch of ground black pepper
Instructions
- Cook the pasta: bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain and set aside once cooked.
- Cook the squash: while the pasta boils, cook the frozen squash by microwave or stovetop according to the instructions on the bag. Most will cook in about 7 minutes in the microwave or by steaming in a saucepan with ¼ cup of water for 4 - 6 minutes.
- Blend: add the squash, melted butter, and milk to a blender. Blend until smooth.
- Heat the sauce: pour the blended squash mixture into a large saucepan. Turn the heat to medium high.
- Add cheese & seasonings: once warm, stir in the cheddar cheese, parmesan cheese, salt, and a pinch of paprika and ground black pepper. Simmer the sauce for 2 - 3 minutes, until the cheese melts and the sauce is slightly thickened.
- Add noodles: stir in the cooked noodles until they are coated in the sauce. Taste and season with additional salt, pepper, and paprika if desired. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: mac and cheese, healthier, kid friendly, easy, butternut squash