mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
ADVERTISEMENT
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2017   Sandra Laux
Butternut Squash and Broccoli Mac and Cheese

(Serves 6)
Butternut Squash and Broccoli Mac and Cheese
Adding some butternut squash puree to your mac and cheese is a great way to add another serving of vegetables to your meal. The butternut squash also enhances the color of this dish.  You can substitute mashed sweet potato or canned unsweetened pumpkin, if you prefer.
Ingredients:

1 tablespoon butter
3 garlic cloves, minced
2 cups chicken broth
1 cup milk
1(10-ounce) package frozen butternut squash puree, thawed
12 ounces large elbow macaroni or penne
3 cups broccoli florets, cut into bite-size pieces
Salt and pepper
6 ounces (about 1-1/2 cups) shredded sharp Cheddar cheese

Directions:

Melt the butter in a large skillet over medium-high heat.
Add the garlic and sauté for 30 seconds.
Add the chicken broth, milk and squash; bring to a boil, stirring occasionally.
Add the pasta, cover, reduce the heat and simmer for 5 minutes, stirring occasionally.  Stir in the broccoli, cover and cook 3 minutes or until the pasta is cooked through and the sauce is thickened.  Season with salt and pepper and stir in the cheese. Transfer to a bowl and serve.
Print Friendly and PDF
Share
You Might Also Like
Gemelli with Broccolini
Pasta Piselli - Pasta with Peas
Pumpkin Fettuccine Alfredo
PASTA RECIPES  >  PASTA WITH VEGETABLES  >  BUTTERNUT SQUASH MAC AND CHEESE
Sur La Table
Dean and DeLuca
DISHWASHER, FREEZER AND MICROWAVE SAFE
Coordinating pieces also available