Macaroni & Cheese with Squash

This is extra nutritious and no more hard to make than the usual macaroni and cheese.


Macaroni & Cheese with Squash

1/2 pound macaroni with lines, i.e. mini penne rigate
1 T olive oil
2 T butter
1/2 medium onion, chopped
1 T thyme
3 T flour
2 c chicken broth (or vegetable)
1 (10 oz) box frozen cooked butternut squash, defrosted
1 c half-and-half
2 c sharp cheddar
1/2 c Parmesan
1/4 tsp ground nutmeg
black pepper

Heat a pot of water for the pasta. Salt the water and add the pasta and cook to al dente. Heat a medium heavy pot over medium heat. Add olive oil and butter. Cook the grated onion for 2 minutes, then add flour and cook 2 more minutes. Whisk in stock, then combine with butternut squash until warmed. Stir in half and half and bring sauce to bubble. Stir in cheeses and season. Drain cooked pasta well and combine with sauce.

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