I love myself some mac & cheese. Seriously. It’s like the best pasta ever invented. It has all good things– tons of cheese, and carbs. What better combo?!
I know the word butternut squash has you a little skeptical but I promise this mac and cheese is still cheesy and freaking delicious. Especially when piping hot. Yes, you can still taste the squash, if that’s what you’re worried about. But if you love squash, cheese and pasta, you’ve come to the right recipe.
Give it a try!
Butternut Squash Mac & Cheese
Ingredients
- 1 lb (1/2 kilo) pasta shells
- 1 8oz (225grams) block sharp cheddar cheese, grated
- 1/4 cup fresh Sage leaves
- 2 tablespoons butter
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1 1/2 cups chicken or veggie stalk
- 2 cups Milk
Directions
- Prepare the shells by boiling in salted water then draining once el dente
- Optional: In a large skillet, sauté sage leaves with butter and remove once crispy
- Add garlic to the butter and sauté for about a minute
- Add the squash and chicken stock, bring to a boil then cover and simmer for 10-15 minutes until the squash is soft
- Transfer the squash mix to a blender, add 2 cups milk and blend until smooth
- Transfer the liquid back to the skillet and heat over medium heat.
- Stir in the cheddar cheese until melted
- Pour the sauce over the shells and serve warm
