If you are a little skeptical about adding butternut squash to your mac and cheese. Don’t be. It makes the most creamy, flavorful mac and cheese ever!
- 1 pound whole wheat shells
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 4 cups diced butternut squash (Time Saver Tip: find pre-diced in the produce section)
- 1 ½ cups reduced sodium vegetable stock
- 2 cups 2% milk
- 8 ounces shredded cheese (cheddar, gouda, etc.)
- Salt and pepper to taste
- Boil pasta according to package directions, reserve 1 cup of liquid.
- Heat olive oil in a large sauté pan over medium-high heat.
- Add garlic and stir for one minute.
- Add in squash and vegetable stock. Cook until it reaches a simmer, then reduce heat to medium-low, cooking for an additional 10 minutes until squash is fork tender.
- Transfer squash mixture into a blender with milk and blend until smooth.
- Return back to sauté pan, turn heat up to medium-high, add cheese and stir until melted.
- Season with salt and pepper.
- Pour cheese mixture over the pasta, adding the reserved cooking liquid 1 tablespoon at a time until the desired consistency is reached.
For more information on nutritional services available at Woman’s, click here.