Ever find yourself needing to sneak veggies into a dish? Well, here’s a foolproof way to have your plants and eat them too: Our One-Pot Butternut Squash Mac and Cheese brings all the cheesy flavor you expect from a comfort-food classic. Try our one-pot cooking technique, which brings out extra creaminess. You could even swap in pumpkin or cauliflower for the same mouthwatering effect—scroll on down for variations. Recipe courtesy of Midwest Dairy.
Butternut squash can be replaced with 1 pound cauliflower florets or peeled, cubed fresh pumpkin.
Heat the butter in a large, shallow pan on the stovetop over medium high heat. Add the onion and cook until translucent, about 5 minutes.
Add the butternut squash and water or broth. Bring mixture to a boil then reduced heat, cover and simmer until squash is soft (about 15 minutes).
Use an immersion blender or transfer mixture to a regular blender and puree until smooth. If using a regular blender, return mixture to pan.
Add the noodles and bring to a boil.
Once boiling, reduce the heat to a low simmer and add the milk. Continue cooking over low heat, stirring occasionally, until the noodles are almost al dente and most of the liquid is absorbed, about 15 minutes.
Remove from heat and stir in the cheese, nutmeg, salt and pepper until fully incorporated.