Butternut Squash Mac & Cheese
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 4 servings |
Butternut Squash Mac & Cheese
Ingredients
- 2 cups Piccolini Mini Penne
- 1 tbsp Butter
- 1 tbsp All Purpose Flour
- 3/4 cup Organic 2% Reduced Fat Milk
- 1/2 cup Organic Butternut Squash Puree
- 1 1/2 cups Monterey Jack Cheese
- 2 tbsp Fat Free Cream Cheese
- 1/2 tsp Salt
- 1/8 tsp Spices, Ground White Pepper
- 1/8 tsp Paprika
Directions
Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.
Melt butter over medium low heat in a saucepan and add the flour.
Whisk and cook for 2 minutes. It will resemble a paste.
Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.
Add sauce to the pasta and stir!
Note: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.