Butternut Squash Mac and Cheese

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(Topped with buttery Parmesan breadcrumbs)

Macaroni and Cheese is a comfort food in my house. Sometimes I make it when I don’t feel like making dinner. I actually have a loaded Mac and Cheese recipe, but I haven’t written it out yet. I came up with this recipe to make it healthier for my kids.

Who like to help
Who like to help

Traditionally, it has a roux and milk based cheese sauce, which is delicious, of course. This recipe replaces the milk, butter, flour base and adds a nice veggie element. Plus, it’s perfect to incorporate fall flavors. I make soup very similarly to this, but I boil in broth, don’t drain before puréeing, and I have a few other secrets.

Ingredients:

1 medium butternut squash. (Peeled, seeded, and cubed)

1 16oz package of pasta (I’m using cavatapi, but shells or elbows are great)

2 cups shredded cheddar cheese

2/3 cup milk

2 tbsp of butter

1/2tsp salt

1/2tsp pepper

1/8 tsp cayenne

1/4 tsp nutmeg

Directions:

Peel, seed, and cube the butternut squash. Place squash in a large pot and cover with water.

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Cover the pot and bring to a boil, reduce heat and cook 20-25 minutes until the squash is tender. Drain. Purée with the milk and butter.

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Return to the pot and add the cheese and spices, and warm through til the cheese melts. Boil your pasta according to package directions, drain and add to your cheese sauce. Serve hot. Serves 4.
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6 comments

  1. So does it taste like butternut squash.. my husband is the worlds pickiest eater so this would be a great idea to sneak in his veggies lol providing he can’t taste the squash! (Carter is a better eater than him!!!)

    Liked by 1 person

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