Jan 17, 2014

Butternut Squash Mac-n-Cheese

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Cook's Note: I was looking for a way to get vegetables into my toddler and I ran upon this little gem of a recipe. Hidden in the sauce is Butternut Squash! It really is super delicious. You could also use pumpkin puree if you wanted. Here is something I changed about this recipe....If you use Ronzoni's Garden Delights Pasta or Harris Teeter has their own brand called "Hidden Veggies" pasta - you just can't go wrong because then this pasta is packed with another helping of veggies. 

For an alternate take on this recipe - you could prepare as directed below and then back it at 350 degrees for about 20 minutes (sprinkling extra cheese on top) to give it more of a "crunchy" topping. This recipe is GREAT for the whole family! 

What You Will Need: 

1 box of Hidden Veggie Pasta or Ronzoni Garden Delights Pasta
1 Tbsp Olive Oil
1 Tbsp Flour
1/2 Cup Organic 2% Milk 
1/2 Cup Butternut Squash Puree
1 1/2 Cups Shredded Low Fat Cheddar Cheese
4 oz (half a bar) of Reduced Fat Cream Cheese
1/2 tsp Sea Salt
1/4 tsp Paprika
Cracked Black Pepper to taste


Bring a large pot of water to a boil, add the pasta and cook  until al dente (typically about 6 minutes). Drain in a colander. 

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the olive oil, then the flour, and cook, stirring constantly, until the mixture is thick but not yet browned.. about 2 minutes. 

Next add milk and cook (stirring every few minutes) until the mixture starts to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

** Directions to make butternut squash puree: Cube an entire butternut squash and steam until tender. While still hot/warm - put into a food processor and blend until creamy and smooth.

This "Pinspiration" comes from the cookbook: Deceptively Delicious by Jessica Senifeld


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