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One pot butternut squash mac and cheese Recipe

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This recipe for One pot butternut squash mac and cheese, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandra Kendel

Category:
Category:

Ingredients:  
Ingredients:  
2 cup(s) low-fat milk, 1%
10 oz uncooked macaroni, elbow variety
1 tsp table salt
1 tsp Dijon mustard
1/4 tsp onion powder
1 pinch ground nutmeg
8 fl oz water
10 oz cooked frozen mashed butternut squash, pureed variety, thawed
4 oz 50% reduced fat sharp cheddar cheese-, shredded
1 Tbsp chives, chopped, for garnish

Directions:
Directions:
In a large Dutch oven or soup pot, combine milk, macaroni, salt, mustard, onion powder, nutmeg and water. Cook over medium-high heat, stirring constantly, until small bubbles begin to form around edges, about 3 minutes; reduce heat to medium-low (do not let mixture boil).

Continue to cook, stirring frequently, until pasta is almost tender and liquid is the consistency of sauce, about 14 minutes total time. Stir in squash; cook, stirring, 1 minute more.

Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.

Serving size: 1 c

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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