Butternut Squash Mac and Cheese
1 (16 oz) box elbow macaroni
1 TB olive oil (optional)
1 Jersey Fresh butternut squash, cubed (about 4-5 cups)
1 TB butter
1 small Jersey Fresh onion, sliced
5 cups chicken broth
3/4 cup milk
1 tsp salt
2 cups shredded cheese (we used a mixed blend of cheddar and mozzarella)
Jersey Fresh parsley, for garnish (optional)
salt and pepper, to taste
10m prep time / 40m cook time
2. Heat the butter in a large skillet over low heat. Add the onion and saute until caramelized. About 20 minutes. Set aside.
3. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Reserve 1/2 cup of broth then drain the squash. Return the squash to the pot. Add the reserved broth, milk, salt and caramelized onions. Puree with an immersion blender until smooth.
4. Add the macaroni and cheese. Stir to melt the cheese. Add water or milk to adjust the consistency if needed.
5. Sprinkle with parsley, salt and pepper, to taste.