Mac n’ cheese is a common side dish served on the holidays, so this year try making this version that has some healthy, fiber-rich additions like butternut squash and whole wheat macaroni.
Butternut Squash Mac And Cheese
- 2 cups uncooked whole wheat macaroni
- 1 tbsp butter
- 1 small yellow onion, finely chopped
- 1 small butternut squash, skin and seeds removed and cut into cubes (about 4-5 cups cubes)
- 5 cups vegetable broth
- 3/4 cup skim milk
- 1 tsp salt
- 2/3 cup shredded cheese of choice
- Salt & pepper to taste
1). Cook macaroni according to package directions. Drain and set aside.
2). Heat large skillet over medium low heat to melt the butter. Add the onions sautéing over low heat until golden, about 10 minutes.
3). Bring the broth to boil and add squash. Cook for 5-8 minutes until fork tender. Drain, reserving 1/2 cup broth, and transfer the squash and 1/2 cup broth into to a blender.
4). Add onions, milk and salt into the blender that already has the squash and broth. Puree until completely smooth and creamy.
5). Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese. Add milk to adjust consistency as needed.
6). Add additional salt and pepper to taste.
Nicole Silber, RD, CSP, CDN is a pediatric and family nutritionist. She is the Director of Pediatrics at Middleberg Nutrition in NYC. For more information contact her at firstname.lastname@example.org or visit www.middlebergnutrition.com.