Fusilli Mac & Cheese with Butternut Squash
Put down the powdered cheese and make this healthier spin on the classic mac & cheese.
Course
Lunch
,
Main Dish
Cuisine
Italian
Servings
Prep Time
4
people
5
minutes
Cook Time
Passive Time
20
minutes
3
minutes
Servings
Prep Time
4
people
5
minutes
Cook Time
Passive Time
20
minutes
3
minutes
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
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.