Cyd's Trendy Mac & Cheese

Presented by Cydni Baldwin, Johnson & Wales University

"The mac & cheese with less guilt"

• style="margin-bottom:7.5pt;">2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten free… any will work!
• style="margin-bottom:7.5pt;">1 tablespoon butter
• style="margin-bottom:7.5pt;">1 small yellow onion
• style="margin-bottom:7.5pt;">1 small butternut squash (4-5 cups cubed)
• style="margin-bottom:7.5pt;">5 cups chicken or vegetable broth
• style="margin-bottom:7.5pt;">3/4 cup milk
• style="margin-bottom:7.5pt;">1 teaspoon salt
• style="margin-bottom:7.5pt;">2/3 cup Gruyère shredded cheese
• style="margin-bottom:7.5pt;">½ sharp cheddar cheese
• style="margin-bottom:7.5pt;">1 cup panko breadcrumbs
• style="margin-bottom:7.5pt;">parsley for topping
• style="margin-bottom:7.5pt;">salt and pepper to taste
• style="margin-bottom:7.5pt;">drizzle of olive oil

1. style="margin-bottom:11.25pt;">Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Slice the onions thinly and add to the butter in the pan, sautéing over low heat golden, about 20 minutes.

1. style="margin-bottom:11.25pt;">Meanwhile, remove the skin and the seeds from the squash, then cut into small cubes (or use pre- cut butternut squash.) Bring the broth to a boil and add the squash. Cook for 6-8 minutes or until fork tender. Drain, reserving 1/2 cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth. This should yield about 4 cups sauce.

1. Pour the pureed sauce over the cooked noodles and add the shredded cheeses. Stir to melt the cheese; add water or milk to adjust consistency as needed. Place in a 9x11 casserole dish. Top with panko, parsley, drizzle of olive oil, salt, and pepper to taste.

1. Bake for 10 mins. Or until golden brown.

Watch the video here!