Healthy Mac and Cheese

• uncooked elbow macaroni - whole wheat, low glycemic, gluten free... any will work!↗2 cup
• butter↗1 tablespoon
• small yellow onion↗1
• small butternut squash (4-5 cups cubed)↗1
• chicken or vegetable broth↗5 cup
• milk↗0.75 cup
• salt↗1 teaspoon
• shredded cheese - I like Gruyère but any kind will work0.666667 cup
• parsley for topping↗
• salt and pepper to taste

Step-by-step instructions

1. 1

   Cook Macaroni: Cook the macaroni according to package directions. Drain and set aside.

2. 2

   Sauté Onions: 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, sauteing over low heat until fragrant and golden, about 20 minutes.

3. 3

   Cook Squash: 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, and transfer squash to the blender.

4. 4

   Blend Sauce: Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.

5. 5

   Mix Together: 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.