Healthified Mac n Cheese that your whole family will love

Butternut mac n cheese

Ingredients 1 lb. dry whole wheat macaroni (i sometimes use spaghtetti squash instead!) 1 tsp. olive oil 1 medium onion chopped 3 cups cubed butternut squash 1¾ cups low-sodium organic chicken or beef broth 1 cup low-fat (1%) milk 1 cup shredded sharp cheddar cheese Sea salt and ground black pepper (to taste; optional) Nonstick cooking spray Finely-chopped fresh parsley (for garnish; optional)

Instructions Preheat oven to 375° F. Cook macaroni according to package directions. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add onion cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth. Combine squash mixture, macaroni, onion mixture,

and cheeses. Season with salt and pepper if desired; mix well. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling. Garnish with parsley if desired.