Name: One Pot Butternut Squash Mac & Cheese Recipe
Prep time: 10
Cook time: 30
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

1 lb. frozen butternut squash cubes, cooked according to package directions

1 tbsp. olive oil

1 medium onion, diced

Kosher salt and pepper

1 lb. elbow macaroni, rotini, fusilli or other short pasta of your choice

4 cups (or one box) best quality Vegetable broth, such as Aneto Natural Vegetable Broth

1 cup milk

⅛ tsp. ground nutmeg

1 tsp. kosher salt

1 tsp. freshly ground pepper

2 cups sharp cheddar cheese, shredded

2 tbsp. butter, melted

¾ cup panko breadcrumbs

Instructions:

Preheat oven to 400º F. Place cooked butternut squash in a blender and puree until smooth (if needed, add a small amount of the broth to help loosen the mixture). Set aside.
Heat the oil in a large, shallow, oven-safe pan on the stovetop over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the noodles and all of the broth and bring to a boil. Once boiling, reduce the heat to a low simmer and add the milk. Continue cooking over low heat until most of the liquid is absorbed, about 15 minutes.
Add the butternut squash puree, the cheese and the nutmeg, salt and pepper and stir until well combined.
In a small bowl, toss the panko breadcrumbs in the melted butter and spread evenly over top of the noodles.
Place the pot in the oven and bake for 15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

One Pot Butternut Squash Mac & Cheese Recipe

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