Put down the powdered cheese and make this healthier spin on the classic mac & cheese.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time | Passive Time |
| 20 minutes | 3 minutes |
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Put down the powdered cheese and make this healthier spin on the classic mac & cheese.
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Ingredients
- 2 cups milk I used almond milk
- 2 cups water
- 12 oz fusilli pasta whole wheat
- 1/2 tsp sea salt
- 1/4 tsp paprika optional
- 1 1/2 cups sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 cup butternut squash diced
Servings: people
Instructions
- Bring 4 cups of water to a boil and cook butternut squash with salt to taste for 7-9 minutes until tender. Drain and set aside.
- Slowly bring 2 cups of water, milk, butter and salt to a boil.
- Add 12 oz. of pasta, stirring until the liquid comes to a boil again.
- Adjust heat to keep a slow steady boil, stirring occasionally. Cook pasta for 12 minutes. DO NOT DRAIN
- Turn off heat and stir in cheese and paprika. Gently mix in butternut squash.
- Let stand for a few minutes before serving.
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