Blender Butternut Squash Mac And Cheese
I’m always looking for quick, last minute ideas for dinner that don’t involve defrosting meat. I combined my love of butternut squash soup and mac and cheese to create this blender butternut squash mac and cheese. Even my fussiest of kids likes it (with a healthy dose of ketchup). Butternut squash has a creamy taste and texture that isn’t over powering to the sharp cheddar. If you want to share this with a big crowd for a pot luck, spread it in a casserole dish, sprinkle with more shredded cheese and breadcrumbs and bake until top is crispy and golden. Yum! A vegetarian dish everyone will love. 
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 box 500g macaroni noodles
- 1 medium butternut squash peeled/seeded and cubed
- 2 tbsp butter melted
- 1/2 cup water use water from boiling squash
- 3/4 cup 2% milk
- 2-3 cup sharp cheddar cheese shredded
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp paprika
- 1/4 tsp chilli powder optional
Ingredients
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Instructions
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Fill a large pot with water and add cubed butternut squash. Put on high heat and boil until fork tender.
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Fill another large pot with water and cook box of macaroni noodles as desired.
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When the squash is fork tender, use a slotted spoon to remove cubes from boiling water and place in a blender (I used a Vitamix). Add water (reserved from pot used to cook squash), milk, salt, pepper and paprika. Blend until smooth.
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Drain noodles and return them to pot, pour squash mixture over noodles and stir to combine. Add shredded cheese and stir until cheese melts.
Serve immediately. (Left overs can be refrigerated for up to 1 week)
Recipe Notes
This recipe has become a kid favourite and a great way to get veggies into them without complaints!
Enjoy!
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Omg! I want to say that this is the best blog I have ever seen! I really mean that. Very interesting and fun.your instruction with the beautiful picture is awesome. Thanks for share