solid macintosh and cheddar #food #machintosh

solid macintosh and cheddar 

No, truly. I would not joke about this. Solid Mac and Cheese. 

Like macintosh and cheddar that is solid. Noodles with sauce that will subtly give you vegetables. Rich sauce without boatloads of margarine and flour. Most loved solace sustenance that packs a little nourishment. 

Support up, however. It's getting to that season when WINTER IS TOO COLD. I state that with a gigantic measure of blame as I review the multiple occasions that I asked the climate divine beings to send a polar vortex to the Philippines a year ago. Yet, we'll leave that previously. This is the now, and at the present time, I'm finished being cold. 

Likewise please add this to the rundown of things I'm finished with: having a virus. The terrible news is it won't be finished with me. Like, please as of now justgetoutofhere. Also, to make matters even more winter-sensational, as I was composing this I simply utilized the last Kleenex in the house and sent Bjork a terrified content to please get some Kleenex at the present time. SOS ASAP OMG haaaalp. 

When I have a cold//when it is cold outside//when both occur in the meantime//lasting through the year whenever regardless, I like to facilitate my spirit with nourishments like solid macaroni and cheddar.

Also try our recipe : Solid YOGURT OAT BLUEBERRY #food

INGREDIENTS :

• 2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten free… any will work!
• 1 tablespoon butter
• 1 small yellow onion
• 1 small butternut squash (4–5 cups cubed)
• 5 cups chicken or vegetable broth
• 3/4 cup milk
• 1 teaspoon salt
• 2/3 cup shredded cheese – I like Gruyère but any kind will work
• parsley for topping
• salt and pepper to taste

INSTRUCTIONS :

1. Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes.
2. Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving 1/2 cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
3. Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with parsley, salt, and pepper to taste.

Read more our recipe : Solid BRUSCHETTA CHICKEN #food

source : bit.ly/2Uxw5nd