Skip the box tonight – instead, try this easy mac and cheese from scratch. This autumn-inspired dish is a great way to incorporate a fall veggie into a family-favorite meal. Butternut squash transforms ordinary mac and cheese from dull to delish with a creamy, bold flavor. Plus, the addition of turmeric gives this meal a superfood twist. Dig in!
2 cups elbow macaroni
1 white onion, chopped
1 small butternut squash, cut into cubes
1 Tbsp. grassfed butter
1/2 Tbsp. turmeric powder
2 garlic cloves, minced
1 small shallot, minced
4 cups chicken broth
2/3 cup Gruyere cheese, shredded
1 sprig rosemary
Salt and pepper, to taste
1. Cook macaroni according to package directions; drain and set aside.
2. In skillet, heat a little olive oil over medium heat. Add onions, garlic and shallot; sauté for 10 to 15 minutes. Add butternut squash, broth, a little of the rosemary, salt and pepper. Bring to a boil and cook for 5 to 7 minutes or until squash is fork tender.
3. Transfer mixture to blender, reserving some of the broth. Begin to blend in the squash in 30-second intervals. (Note: Only add a little broth if needed for the right consistency.)
4. In large pot, combine cooked macaroni with butternut squash puree, turmeric powder, butter, shredded cheese, salt and pepper. Stir all of the contents until cheese is melted.