Butternut Squash Mac N Cheese
It’s fall/winter, so there is a lot of pumpkin, squash and apples everywhere. We all buy the stuff and have no idea what to do with it!. So, like you I had butternut squash in my freezer. Yes! They now sell cubed butternut squash in the freezer section! All you have to do is microwave it! Brilliant! Have you ever had to deal with squash? It’s pretty time consuming, and no one’s got that kind of time! Am I right? So I take the shortcuts folks! This is a huge time saver for this recipe! Butternut squash tastes a little sweet to me, so I think it really works in this recipe, especially for the kids.
So, I know you’ve heard how I’m always trying to squeeze some veggies into my kids’ diet. I’m like a food ninja. But, it has to taste good! My kids are very suspicious and have supernatural taste buds. With this recipe, they had no clue. Did you hear me? No clue!
Give it a try!
Butternut Squash Mac N Cheese
Ingredients
- 1 pound elbow pasta
- 1 10 oz package cubed butternut squash frozen and cooked
- 1 1/2 cups shredded cheddar cheese
- 1 1/4 cup chicken broth may need a little more or a little less
- 2 tablespoons butter plus more for buttering the baking dish
- 2 tablespoons flour
- 1 cup milk warm
- 1 teaspoon nutmeg
- 1/2 cup Italian style breadcrumbs
- 1 tablespoon olive oil
- salt & pepper
Instructions
- Preheat oven to 375 degrees,
- Cook your pasta according to package directions. Drain and add to a large bowl set aside.
- While pasta is cooking: Cook your butternut squash in the microwave according to package directions. Then add them to a small bowl. Using a potato masher or a fork, mash the squash until it has a smooth consistency. You can also do this in a blender. You can add some chicken broth it its too thick. Set aside.
- Next in a large saute pan over medium low heat, add the butter and sprinkle the flour on top. Whisk until a paste forms.
- Slowly pour in the warm milk and continue to whisk. Add the squash and gently mix. Add salt and pepper and nutmeg.
- Add a cup of chicken broth and raise the heat to medium. When the sauce starts to thicken, add the cheddar cheese. You can add more for extra cheesiness.
- Mix until a smooth cheese sauce forms, Add chicken broth as needed to thin out the sauce to desired consistency. Taste the cheese sauce and add more salt and pepper if needed. Pour sauce over pasta waiting in a large bowl.
- Mix until combined.
- Add pasta to a buttered baking dish.
- In a small bowl mix breadcrumbs and olive oil until the mixture is crumbly, but not too wet.
- Sprinkle the topping over the pasta.
- Bake at 375 for 15 minutes or until the topping is golden brown.
- Feed it to the kids!
