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Feel Good Mac And Cheese
Food & Drink
3 cups cubed butternut squash
1 cup vegetable or chicken broth
1 cup almond milk
2 cups macaroni noodles
1 1/2 teaspoons garlic salt
1 teaspoon Worcestershire Sauce
1-2 tablespoons cornstarch
4 ounces shredded cheddar cheese
1. Place butternut squash, vegetable broth, and almond milk into a medium saucepan. Bring to a boil, then reduce to a simmer and let cook until butternut squash is tender, about 15-20 minutes.
2. Meanwhile, cook macaroni noodles according to package instructions and set aside when done.
3. Carefully transfer butternut squash mixture to a blender (or use an immersion blender if you have one) and add garlic salt as well as the Worcestershire sauce to the mixture. Puree until smooth and no chunks remain. Pour butternut mixture back into the saucepan and add cheese. Stir until cheese is fully melted. If sauce seems to be too thin, return saucepan to the stove over low heat. Start by dissolving 1 tablespoon of cornstarch in cold water and add it to the sauce. Stir until thickened. Repeat with the remaining tablespoon of cornstarch, if necessary. Once sauce has reached desired cons
Recipe is not my own.
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