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One-pot butternut squash mac and cheese

7
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Who doesn’t love a main dish that only dirties one pot and comes together in less than 30 minutes? This mac and cheese is super-rich thanks to cheddar cheese and Dijon mustard, but it also gives you a nice dose of vegetables thanks to the mashed-up butternut squash, which gives the dish an even creamier consistency. Plus, ground nutmeg will become an essential ingredient for every mac and cheese you make in the future. This version is a comforting, satisfying, delicious meatless dinner that everyone will love.

Ingredients

low-fat milk

2 cup(s), 1%

uncooked macaroni

10 oz, elbow variety

table salt

1 tsp

Dijon mustard

1 tsp

onion powder

¼ tsp

ground nutmeg

1 pinch

water

8 fl oz

cooked frozen mashed butternut squash

10 oz, pureed variety, thawed

50% reduced fat sharp cheddar cheese

4 oz, shredded

chives

1 Tbsp, chopped, for garnish

Instructions

  1. 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).
  2. 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.
  3. Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.
  4. Serving size: 1 c

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