This healthy butternut squash mac ‘n’ cheese is the world’s creamiest mac ‘n’ cheese that’s super easy to make all on your stovetop!
Servings: 6servings
Calories: 419kcal
Ingredients
3cupscubed butternut squash,(1 small butternut squash, about 2 pounds)
16ouncesshort pasta
2 1/2cupsmilk(I used almond milk)
3/4teaspoonpaprika,optional
1/2tsp.each salt and pepper
1 1/2cupscheddar cheese(freshly shredded works best)
Instructions
Prep Squash
Fill a medium pot 3/4 of the way with water and bring the water to a boil.
Meanwhile, chop the top and bottom off the butternut squash, peel the squash with a vegetable peeler, and scrape the seeds out with a spoon. Chop squash into one-inch pieces and transfer into the pot of boiling water.
Boil the squash, uncovered, until tender, about 12-14 minutes. Drain squash into a colander.
Cook Pasta
For a one-pot meal, refill the pot you used to cook the squash with water and bring water to a boil to cook the pasta. Drain pasta once it's just short of al dente.
Make Sauce
While the pasta is cooking, transfer the cooked squash to a blender and add milk, paprika, salt, and pepper. Blend until a smooth sauce forms.
Add sauce back to the now-empty pasta pot and heat on medium heat until warm. Add cheese and stir until melted. Add noodles, stir, and serve immediately. If sauce becomes too thick, add another splash of milk.
Store leftovers in airtight container in refrigerator for up to 4-5 days.