Ingredients

The following ingredients have 4 Servings
  • 2 cups elbow macaroni
  • 1 tablespoon unsalted butter
  • 1 ½ cups yellow onion (thinly sliced, ⅛-inch)
  • 4 cups butternut squash (cubed, ½-inch)
  • 5 cups chicken broth ( or vegetable broth)
  • ¾ cup reduced-fat milk (2%)
  • 1 teaspoon kosher salt (more to taste)
  • 1 cup sharp cheddar (shredded)
  • black pepper
  • ¼ cup breadcrumbs (panko )
  • parsley (chopped for garnish)

Instruction

  • Heat butter in a large skillet over medium heat. Add the onions in one layer in the pan. Reduce heat to medium-low and cook until tender and lightly golden, about 25 to 30 minutes, occasionally stirring, keeping the onions in one layer. You want the onions caramelized not crisp and brown. Reduce heat if the onions brown too quickly or start to burn.
  • While the onions cook, bring the broth to a boil in a large pot. Add the butternut squash and cook for 7 minutes, or until tender. Drain the squash, reserving the broth, transfer squash to the blender.
  • Add cooked onions, milk, 1 teaspoon salt, and ¼ cup reserved broth. Add up to ¼ cup more broth if desired to thin the sauce. Puree until very smooth and creamy.
  • In a medium-sized pot, cook macaroni in salted boiling water according to the manufacturer's instructions. Drain and set aside.
  • Pour the sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese, add more milk if needed to adjust the consistency. Season with salt and pepper to taste.
  • In a small nonstick pan, toast panko breadcrumbs over medium heat until all sides are toasted, keeping them moving in the pan, about 3 minutes.
  • Added toasted breadcrumbs and parsley to garnish the macaroni and cheese.