My boys could happily eat Mac N’ Cheese every night. Since it is their absolute favorite, I am always thinking of ways to make it a little more healthy. I have tried sneaking in all different veggies and even protein, but butternut squash is by far the best imposter. The result is a creamy, smooth, cheesy sauce that has no hint of being made with a vegetable what so ever. Just the same feel-good yummy comfort food everybody loves with an extra kick. Enjoy!
Butternut Squash Mac N' Cheese
Serves: 8 servings
Ingredients
- 2 cups peeled and cubed butternut squash
- 1 (8-ounce) package macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 1 cup half and half
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 2 cups grated cheddar cheese
- 1⁄2 cup breadcrumbs
Instructions
- Preheat oven to 400°F. Grease a 8 inch by 11 inch baking dish.
- Steam squash for 10-15 minutes, until soft. Transfer to a blender and puree until smooth and set aside.
- Bring generously salted water to a boil in a large pasta pot. Add macaroni and cook according to pasta package directions. Drain and set aside.
- Melt butter in a large saucepan over medium heat.
- Add flour, salt and pepper and whisk together vigorously for about 2 minutes
- Slowly pour in milk and half and half and bring to a boil, stirring constantly for 2 minutes.
- Reduce heat and cook for about 6 more minutes, stirring constantly, until sauce thickens.
- Add squash puree and shredded cheddar by handfuls and simmer an additional 5 minutes, until cheese melts.
- Remove from heat, and add the macaroni to the saucepan and toss to coat with the cheese sauce.
- Transfer mixture to a buttered baking dish and sprinkle evenly with breadcrumbs.
- Bake for 20 minutes until the top is golden brown.
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