Butternut Squash Mac And Cheese Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
6 Servings
Ingredients
  • 1 pound elbow macaroni
  • 4 tablespoons salted butter, divided
  • 1 tablespoon minced garlic
  • 10 ounces frozen cubed butternut squash
  • 1 ½ cups vegetable broth
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
Directions
  1. Bring a large pot of water to a boil. Add the pasta, and cook according to package directions, about 9 minutes. Drain, and set aside.
  2. In a large stockpot over medium heat, add 2 tablespoons of butter. Then, add the garlic, butternut squash, and vegetable broth. Bring to a boil, and lower to a simmer for 5 minutes.
  3. Using an immersion blender, blend the squash and broth mixture until very smooth.
  4. Add the milk, remaining 2 tablespoons of butter, cheddar cheese, salt, and pepper. Stir over medium heat until the cheese melts, about 5 minutes.
  5. Add the drained pasta to the cheese sauce. Stir well.