Cooking with my mom this week - this mac turned out so good 🙌🏼 lightened up the cheese and made it with butternut squash instead of butter, flour and cream✨
1. Preheat oven to 350°F and bring a pot of water to a boil.
2. Boil butternut squash cubes (skin removed) for 5-7 minutes until tender and in a separate pan sauté the onion in olive oil until translucent.
3. Drain the squash and then boil the shell pasta until al dente (4-5 mins); reserve 1/3 cup of the pasta water.
4. Blend together the butternut squash, onion, pasta water, milk, Greek yogurt, salt and pepper until smooth; pour back into a pot over low heat and stir in the cheddar cheese.
5. Mix in the noodles and place into a baking dish (individual dishes can be used); top with additional cheddar cheese, panko breadcrumbs and paprika - bake for 20-25 minutes or until top is golden.
6. Garnish with some fresh parsley on top and enjoy!
