(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.
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.
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
1/8 tsp cayenne
1/4 tsp nutmeg
Peel, seed, and cube the butternut squash. Place squash in a large pot and cover with water.
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.