Easiest Way to Cook Perfect Squash Mac n Cheese

Squash Mac n Cheese. I decided to make a lighter Butternut Squash Mac 'n Cheeze. But of course, I wasn't so sure if it would work. I figured there was a good chance I'd be eating bad mac 'n cheese for a week straight while Eric ate cereal for dinner.

In the meantime, I'm trying to stick mainly to carbs of the good kind, like the ones that are in this Butternut Squash Mac 'N Cheese, for instance. I have a thing for butternut squash mac and cheese, mostly because I have a thing for secretly healthy things that don't seem healthy. In case you didn't notice by the longest blog title ever, there is a ton of good stuff in this mac and cheese, because sometimes I just need to add in everything. You can have Squash Mac n Cheese using 11 ingredients and 22 steps. Here is how you cook that.

Ingredients of Squash Mac n Cheese

1. It's of Macaroni noodles (or any type you want).
2. It's 1 1/2 cup of shredded sharp cheddar cheese.
3. Prepare 1 1/2 cup of milk.
4. Prepare of mushrooms (optional).
5. It's to taste of salt and pepper.
6. Prepare 3 of whole squash.
7. You need of mediums onion.
8. It's 4 Tbsp of butter.
9. It's of Ritz crackers.
10. Prepare 1 Tbsp of flour.
11. You need of parsley.

Stir cheese through the bechamel sauce and add to cooked pasta. Season with salt and pepper and put mixture into a casserole dish. This vegan butternut squash mac and cheese is creamy and made on the stovetop. It's the perfect recipe for Fall that is easy to make and delicious!

Squash Mac n Cheese step by step

1. Preheat oven to 350° Fahrenheit..
2. Boil water and add macaroni noodles.
3. Salt the water.
4. Cook until noodles are tender..
5. Once noodles are done remove them from heat and drain..
6. While noodles are cooking cut up your vegatables..
7. Dice up your onions and mushrooms and slice your squash into 1/4 in thick slices..
8. Heat up water and put the squash in. Cook until tender. You'll know it's ready when the center turns green..
9. Remove squash from heat and drain.
10. While squash is cooking saute onions and mushrooms in butter until onions are translucent..
11. In a pot heat the milk to very warm add salt and pepper..
12. Once milk starts to bubble remove it from heat..
13. Add cheese and stir until it melts ..
14. You can add as much cheese as you want. Im sure I add way more than 1 1/2 cups 😉..
15. And flour to sauted onions and mushrooms.
16. And milk and cheese mixture to onions and mushrooms. Stir until the mixture thickens..
17. Add squash to cheese mixture..
18. Add macaroni noodles to casserole dish. Pour cheese mixture over noodles. Stir until well mixed..
19. Crush up ritz crackers and pour a tablespoon of melted butter over crackers..
20. Add some shredded cheese and parsley to crackers and sprinkle it over the mararoni..
21. Bake macaroni for 20 minutes..
22. ENJOY!.

Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!) The key to creamy, butternut squash mac and cheese is to cook the squash directly in the milk. Cooking cubed squash in whole milk makes the cheese sauce prettier, eliminates extra dishes, and adds sweetness that perfectly balances the tang of both the cheddar and Parmesan cheeses added. This Bacon and Butternut Squash Mac and Cheese features penne covered in a creamy, rich sauce of pureed butternut squash, parmesan, and sharp white cheddar with bacon and fresh sage. Creamy mac 'n cheese gets a dose of fall with sweet roasted squash. Get this recipe and more at Chatelaine.com.