Butternut Squash Mac & Cheese
Serves 1
Directions
- 1Peel, slice, and cube your butternut squash.
- 2Roughly dice your onion.
- 3Cube your chicken breast.
- 4Heat olive oil in a pan.
- 5Season your chicken breast with Italian seasoning, garlic powder, salt, and pepper.
- 6Add seasoned chicken to the pan and cook until done.
- 7Set cooked chicken aside.
- 8Sauté your onions until softened.
- 9Remove softened onions and place them into a blender.
- 10Sauté your butternut squash.
- 11Add chicken broth (or water) to the butternut squash, cover with a lid, and cook until fork tender.
- 12Remove cooked butternut squash and pour it into the blender with the onions.
- 13Melt butter, then whisk in flour until a roux forms.
- 14Whisk in heavy cream or milk until warmed through and creamy.
- 15Add in cream cheese and mix until combined.
- 16Once combined, add in cheddar cheese, mozzarella cheese, and mustard.
- 17Stir until all cheeses are combined.
- 18Pour the cheese mixture into the blender with the squash and onions.
- 19Blend until the cheese mixture is evenly blended and the butternut squash and onions are puréed.
- 20Add noodles, chicken, and as much cheese mixture back to the pan as you desire.
- 21Stir and continue adding more cheese mixture until it's thick and creamy.
- 22Stir to combine and serve immediately.
- 23Freeze any leftover cheese sauce mixture and use as a quick mac & cheese anytime you want by rewarming in a saucepan.
Ingredients
- 2 lbs chicken breasts, cubed
- 1 lb box noodles
- 1 medium butternut squash
- 1 large onion
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup chicken broth
- Olive oil for cooking
- 4 tbsp butter
- 3 tbsp flour
- 1 cup heavy cream or milk
- 4 oz cream cheese
- 1.5 cup cheddar cheese
- 0.5 cup mozzarella cheese
- 2 tsp Dijon mustard
Equipment
panblenderlidsauce pan
Tips
- Freeze any leftover cheese sauce mixture to use for a quick mac & cheese by rewarming it in a saucepan.
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