Ingredients
Scale
- 1 lb whole wheat shell noodles or elbows
- 3 cups chopped butternut squash
- 2 cups chopped cauliflower
- 1 cup chopped carrots
- 1/4–1/2 cup milk or chicken stock or vegetable stock
- 3 cups cheddar cheese, grated*
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tbsp parsley, chopped (optional)
Instructions
- Bring a pot of salted water to a boil then add butternut squash, cauliflower and carrots, cook until soft, about 7-8 minutes.
- Once cooked, drain and add to blender. Add milk or stock and continue blending. It should be a sauce now but not too thick. Continue adding milk or stock until it reaches desired consistency.
- Bring a pot of salted water to a boil and cook your shells or elbows according to package directions.
- In a sauce pan, pour in butternut squash sauce, add onion powder and garlic powder. Stir in 2 cups of shredded cheese.
- Once noodles have finished cooking, add to lightly greased 9×9 baking pan.
- Once cheese has melted in sauce, top noodles in baking pan with cheese sauce. Mix to combine. Top with remaining 1 cup of cheese.
- Cook in 400 degree oven for 10 minutes.
- Once done, garnish with chopped parsley.
Notes
It’s better if you grate the cheese yourself. Pre-grated cheese often has an anti-caking agent in it which makes it difficult to melt.