This beloved creamy comfort food is something you can feel okay about eating! At just 400 calories it’s a great recipe to celebrate national cheese day with!

Ingredients

• 2 cups uncooked elbow macaroni – whole wheat, gluten free… any will work!
• 1 tablespoon butter
• 1 small yellow onion
• 1 small butternut squash (4–5 cups cubed)
• 5 cups chicken or vegetable broth
• 3/4 cup milk
• 1 teaspoon salt
• 2/3 cup shredded cheese – I like Gruyere but any kind will work
• parsley for topping
• salt and pepper to taste

Instructions

• Cook the macaroni according to package directions. Drain and set aside.
• Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sautéing over low heat until fragrant and golden, about 20 minutes.
• Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving 1/2 cup broth.
• Transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
• Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with parsley, salt, and pepper to taste.

Tip

• When caramelizing the onions, keep the heat low to prevent burning. The deeper the golden color, the more flavorful they will be.

Nutritional Facts

Serves 4

Calories Per Serving: 393

% daily value

10% Total Fat (7.9g)

6% Cholesterol (19.1mg)

61% Sodium (1399.1 mg)

25% Total Carbohydrate (69.8g)

33% Dietary Fiber (9.3g)

30% Protein (14.8g)

90% Vitamin A (811.5µg)

34% Vitamin C (30.7mg)

Sugar 10.6g

Source: https://pinchofyum.com/healthy-mac-and-cheese