It’s fall, so it’s time for all the squash.
But it’s also time for that comfort food you crave when the weather gets cooler.
So try out this squash mac and cheese and relish in the fact you’re also eating vegetables.
Macaroni and Cheese with Squash
1 box of macaroni. I used Banza gluten free, and that worked well, but ANY will work
2 tbsp unsalted butter
1 large leek, rinsed well, tops and bottoms cut off, sliced. Make sure to clean it well, dirt gets into these suckers
1 small squash, peeled and chopped
4 cups chicken broth
1 cup milk
1 cup of shredded cheddar cheese
heavy pinch of salt
freshly cracked pepper
Make the macaroni per box instructions.
Over low heat, in a medium sized pot, melt your butter and add your diced leeks and a pinch of kosher salt. Allow to sweat for about 10 minutes. Add in your squash and chicken broth and bring to a simmer. Allow to cook for about 10-15 minutes until the squash is fork tender. Drain the squash, reserving a little bit of the cooking liquid, maybe about a cup.
Place the cooked squash and leek into a blender along with the milk and salt + pepper. Purée until smooth. If the sauce is too thick, start adding the reserved cooking liquid a little bit at a time until you reach your desired consistency.
Next, pour this mixture over your macaroni, and then add in your shredded cheddar cheese. Stir until combined and serve immediately whilst you wear a cozy sweater and sit by the fire.