Hold up! I really mean it: Healthy Mac & Cheese. Noodles with a sauce that will give you vegetables; creamy without boatloads of butter—a comfort food that packs a nutritional wallop. This creamy wonder is entrée-level delicious. Talk about Super Bowl perfect… sit back and enjoy an old-time favorite as you root for your favorite team. Let’s get busy!

Ingredients – Serves 4

• 2 cups Chickpea elbow macaroni

• 1 tbsp butter

• 1 small yellow onion – cut into thin rings

• 1 butternut squash – cubed

• 5 cups vegetable broth

• ¾ cup milk

• 2/3 cup shredded cheese

• 1 tsp paprika

• Pepper to taste

• Optional – Toasted Walnuts

Instructions

Preheat oven to 350 degrees. Cook macaroni according to package directions, drain, and set aside. Heat butter in a large skillet and add onions; sauté onions over low heat until golden, about 20 minutes.

Meanwhile, in a pot, bring broth to a boil and add squash, cooking for 5-7 minutes or until fork-tender. Drain, reserving ½ cup of broth. Transfer squash to a blender, add onions, milk, a pinch of salt, reserved broth, and purée until smooth and creamy.

Pour sauce into noodles and add half the cheese; stir to mix and melt. Use milk to adjust consistency as needed. Top the dish with remaining cheese, place in oven for 3-5 minutes, serve, and sprinkle on paprika as a garnish… Enjoy!