One-Pot Butternut Squash Mac and Cheese
- Total Time
- 0:25
- Prep
- 0:10
- Cook
- 0:15
- Serves
- 6
- Difficulty
- Easy
Who doesn’t love a main dish that only dirties one pot? This mac and cheese is super-creamy and super-rich, and gives you a nice dose of vegetables.
-
low-fat milk2 cup(s), 1%
-
uncooked macaroni10 oz, elbow variety
-
table salt1 tsp
-
Dijon mustard1 tsp
-
onion powder¼ tsp
-
ground nutmeg1 pinch
-
water8 fl oz
-
cooked frozen mashed butternut squash10 oz, pureed variety, thawed
-
50% reduced fat sharp cheddar cheese-4 oz, shredded
-
chives1 Tbsp, chopped, for garnish
- In a large Dutch oven or soup pot, combine milk, macaroni, salt, mustard, onion powder, nutmeg and water. Cook over medium-high heat, stirring constantly, until small bubbles begin to form around edges, about 3 minutes; reduce heat to medium-low (do not let mixture boil).
- Continue to cook, stirring frequently, until pasta is almost tender and liquid is the consistency of sauce, about 14 minutes total time. Stir in squash; cook, stirring, 1 minute more.
- Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.
- Serving size: 1 c