Butternut Squash Mac and Cheese
uncooked macaroni noodles
seeded and peeled
vegetable or beef broth
separated 1-1/2 cups and 1/2 cup
salt and pepper to taste
Prepare noodles according to the package.
Preheat oven to 350ºF.
Place chunks of seedless and peeled squash into boiling water. Boil until tender.
Remove squash from water and place into blender. Blend until smooth. Add butter, broth, milk, salt and pepper into blender and blend until smooth.
Mix squash blend into noodles and mix until evenly coated. Add 1-1/2 cup of the shredded cheese and mix.
Pour mixture into 9 x 13 pan. Top with remaining 1/2 cup of cheese.
Bake for 10-15 minutes or until cheese is melted.
Spread remainder of cheese on top of dish.