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Butternut Squash Mac and Cheese

Struggle Meals - "Wrap it Up!"

20
Prep Time
(minutes)
38
Cook Time
(minutes)
4
Servings

Ingredients

  • 3 tablespoons salted butter
  • 10 ounces butternut squash, diced in 1/4 inch cubes
  • 1 pound elbow pasta
  • 4 cups chicken stock
  • 1 cup sharp cheddar cheese
  • 1/2 teaspoon black pepper, optional
  • 1 teaspoon kosher salt
  • 3 half and half creamers, (1/4 cup half n half)

Steps

  1. Heat a large cast iron skillet over medium high heat and melt the butter. Add the butternut squash and ½ teaspoon salt, cook for 5 minutes.
  2. Add elbow macaroni and toss with the squash. Add stock, ½ cup at a time. Stirring constantly until stock is absorbed and past is tender, about 10 to 13 minutes.
  3. Once pasta is cooked, turn off the heat, add cheese and stir until melted. Sprinkle with salt and pepper and serve.