One-Pan Butternut Squash Macaroni and Cheese
One-Pan Butternut Squash Macaroni and Cheese with bacon, broccoli, and a creamy butternut squash sauce is the ultimate Fall comfort food. And it's ready in 30 minutes and in one pan!
Servings 6 Servings
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups chicken stock
- 1 1/2 cups heavy cream
- 10 ounces butternut squash puree
- 1/4 teaspoon nutmeg, freshly grated
- 10 ounces uncooked elbow macaroni
- 2 cups broccoli florets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups sharp cheddar cheese, freshly shredded
In a wide pan, heat oil. Add onions and garlic. Cook until softened.
Add chicken stock, milk, heavy cream, puree squash, and nutmeg. Stir to combine. Bring to a simmer, stirring occasionally.
Add pasta and stir to combine. Lower heat, cover and cook for about 4 to 6 minutes, stirring occasionally.
Add broccoli and stir to combine. Cover and cook for about 3 to 5 minutes or until vegetable is tender-crisp, pasta is al dente, and sauce is thickened.
Add cheese. Season with salt and pepper to taste. Stir until combined and cheese is melted. Serve hot.
Calories: 623kcal | Carbohydrates: 50g | Protein: 20g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 123mg | Sodium: 580mg | Potassium: 560mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6464IU | Vitamin C: 39mg | Calcium: 366mg | Iron: 2mg