This super simple 5-Ingredient Mac and Cheese needs to be on your menu asap.
– Butternut squash – Milk – Shredded cheddar cheese – Unsalted butter – Pasta: A small, classic mac and cheese shape like elbow macaroni or mini shells works nicely here.
You can start with a whole squash or pick up a precut bag at the store. Bring a large pot of water to a boil. Add the squash and cook for about 10 minutes.
The squash is done when it is soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.
Add the milk, cheese, and butter to the blender with the squash. Tip: Use orange cheese for the most vivid orange color.
Puree until completely smooth. Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain and return to the pot.
You can use the type of pasta your family prefers, whether whole wheat, gluten-free, bean-based, or traditional.
Stir in the cheese sauce, season to taste with salt, and serve warm. Stir in frozen peas (which will thaw in the warm pasta) to add an easy veggie.
Serve any leftovers in an airtight container and heat for 30-60 seconds in the microwave to warm.
Try with sweet potato or another favorite winter squash. Or trade in cauliflower for the squash to make Cauliflower Mac and Cheese.