Butternut Squash Macaroni and Cheese
Ingredients
- 1 lb elbow macaroni, cooked according to package directions
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 lb frozen pureed butternut squash, defrosted
- 1 cup grated by yourself cheddar cheese (pre-grated has a coating that doesn’t let it melt well)
- 1 cup grated Gruyère or mozzarella cheese
- ½ tsp grated nutmeg
- 1-2 tsp salt to taste
- 1 cup frozen broccoli, defrosted and optional
Instructions
- In a 6-quart pot, melt butter. Add flour, and stir until lightly browned. Slowly add milk, stirring continually. Stir on medium until just at a simmer. Add in squash, and stir until blended. Slowly add in the cheeses, and continue mixing until melted. Add seasoning, and adjust to taste. Add pasta to sauce, and mix to coat.*
- *At this point, score an additional veggie hack by adding in 1 cup defrosted frozen broccoli.
- You can serve it as is **or put it into an ovenproof baking dish and bake for a crunchy top, with the option to top with crushed cheese crackers, and dot with more butter.
- **Bake uncovered at 375°F until browned to your liking.
