Butternut Squash Mac and Cheese Recipe
Serves 4
Ingredients
500 g butternut squash, peeled and cubed
300 ml vegetable broth
250 g elbow macaroni
60 g butter
60 g plain flour
500 ml milk
300 g cheese, shredded
1 teaspoon garlic powder
Salt and pepper to taste
Method
1. Cook the butternut squash in vegetable broth until tender, about 15 minutes. Blend until smooth.
2. Boil water in a large pot and cook the macaroni according to the package instructions. Drain and set aside.
3. In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes, stirring constantly.
4. Gradually add the milk, whisking to combine. Continue to cook until thickened, about 5 minutes.
5. Stir in cheese, garlic powder, and the butternut squash puree. Mix until smooth. Add the macaroni, then season with salt and pepper.
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