COOK TIME:TOTAL TIME:
A delicious blend of sweetness, cheesiness, and yumminess, Healthy Butternut Mac and Cheese hits the spot! Simple and a family favourite...make it now!
- 14 oz. bag of Heart Pasta (or another short pasta shape)
- 5-5½ cups butternut squash (cut into 1-inch pieces, I used 2 packages of 12 oz. Trader Joe's cut butternut squash - easy!)
- 4 T. olive oil (2 T. plus 2 T. for breadcrumbs)
- 1 medium onion, diced
- 1 cup 2% milk (could sub skim milk)
- ½ cup low sodium chicken broth
- ½ cup Parmesan cheese, grated
- ½ cup sharp cheddar cheese, shredded
- 1 t. kosher salr
- ½ t. black pepper
- ¼ t. nutmeg
- ⅓ cup panko breadcrumbs
- For Crispy Sage:
- ½ cup canola oil
- fresh sage leaves
- Cook pasta according to package directions and rinse with cold water and set aside. Toss with some olive oil to avoid sticking.
- Bring a large pot of water to a boil, and add cut butternut squash. Gently boil for 6-8 minutes until squash is fork tender.
- While squash is cooking, in a medium saute pan, over medium heat, add 2 T. olive oil and saute onion until translucent for about 4-5 minutes.
- When squash is done, drain and place back into pot, and over a low heat, add onion, milk and broth, salt and pepper. Using a immersion hand blender, puree squash mixer until smooth,
- Add cheeses and nutmeg and adjust seasoning if needed.
- Add pasta to butternut squash mixture and gently toss.
- For toasted panko:
- In a small pan, toss panko with 2 T. olive oil until slightly browned, stirring constantly. (about 5 minutes)
- For crispy sage:
- Bring canola oil to 350 degrees in a small sauce pan. (I used a candy thermometer to measure heat).
- Drop single sage leaves into hot oil and leave for 15-30 seconds, depending on size of leaves.
- Remove and place on paper towels to drain. Sprinkle with kosher salt. Can make a day ahead and leave out a room temperature.
- To serve:
- Whether in one large pan, or individual pans, place mac and cheese, top with panko and a few crispy sage leaves.
- Enjoy! You'll love this!
Recipe courtesy of Carey Aron, originally posted by World of Pastabilities.