Description
Packed with butternut squash and quinoa, this is a nutrient-rich, easy-to-make macaroni cheese that everyone will love!
Ingredients
- ½ Large Butternut, Peeled And Sliced Into Cubes
- ¾ cups Quinoa
- 2 cups Water
- 2-½ Tablespoons Plain Flour
- 2-½ Tablespoons Butter
- 1-½ cup Milk
- 1 cup Cheddar Cheese, Grated
- Salt And Pepper, to taste
- 8 ounces, weight Macaroni (I Use Gluten Free)
- Freshly Chopped Parlsey, For Garnish
Preparation
Steam butternut until very soft (if you don’t have a steamer, you can boil it). At the same time, bring quinoa and water to the boil in a small saucepan and cook for 20 minutes until tender. The water should all boil off.
While the butternut and quinoa are cooking, make the cheese sauce. Place flour and butter in a medium sauce pan on a medium high heat and stir together while butter melts. Then cook, stirring, for 1 minute. Take off heat and add a little milk and whisk it in. Do this until you have a thick, smooth sauce. Then whisk in the remaining milk and put the saucepan back on the heat, bringing the sauce to the boil, constantly whisking until sauce thickens. Stir in cheese and salt and pepper.
Allow the butternut to cool for a few minutes and then blend until smooth with 4 tablespoons of the cheese sauce. Stir the butternut mixture into the cheese sauce.
Cook the macaroni as you normally would. Drain and stir in the cooked quinoa. Spoon into bowls and pour over the butternut cheese sauce. Top with a little extra cheese, some fresh, chopped parsley, and serve.
