Sneaky Squash Mac And Cheese Recipes

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SNEAKY SQUASH MAC AND CHEESE



Sneaky Squash Mac and Cheese image

This is a delicious mac and cheese recipe that everyone will love (even the pickiest of eaters, because they all live at my house!) This has butternut squash and no cheese! The result is a melt-in-your-mouth, slightly sweet, good-for-you, kid-pleasing mac and cheese!

Provided by Jennifer Wechs Fedder

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 20m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package elbow macaroni
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 cup mashed, cooked butternut squash
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk together, making a roux; cook for 1 minute. Add milk, 1/2 cup at a time, whisking constantly until incorporated. Cook and whisk until sauce is thick and creamy, 3 to 5 minutes. Add squash and season with salt and pepper. Mix well and cook until heated through, about 5 minutes.
  • Drain pasta and add to sauce. Serve hot.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 46.5 g, Cholesterol 15.1 mg, Fat 6.1 g, Fiber 2 g, Protein 9.2 g, SaturatedFat 3.5 g, Sodium 53 mg, Sugar 3.7 g

SNEAKY (HEALTHY) MAC AND CHEESE



Sneaky (Healthy) Mac and Cheese image

Picky eaters can be really tough to convince to eat veggies and other healthy foods. Perfect for those picky eaters; it has veggies masquerading as a cheese sauce! Just don't tell them, we'll keep it our little secret!! Cheaters Alley: If you can't find butternut squash frozen or just want to shave a few minutes off prep time, you can use canned pumpkin instead. It would be about 1 cup of pumpkin or squash, and you can skip the boiling with the milk and water. Adapted from www.girlmakesfood.com

Provided by Nicoleg

Categories     Macaroni And Cheese

Time 1h

Yield 1 9x13 pan, 6 serving(s)

Number Of Ingredients 10

0.5 (16 ounce) bag frozen cauliflower
1 lb dreamfields low carb pastas
1/2 cup pasta water
10 ounces frozen butternut squash
1/2 cup milk (regular, or non dairy milk)
3/4 cup sharp cheddar cheese (If you try and use mild cheddar, there will be little to no flavor!)
1/4 cup parmesan cheese
salt and pepper
1/4 cup breadcrumbs
1/2 tablespoon butter

Steps:

  • •Put cauliflower florets in microwave safe dish and cook covered for 10 minutes, or until tender.
  • •In a large pot, bring pasta water to a boil.
  • •Add pasta, and cook until al dente, I recommend 2 minutes less than the package says.
  • •Drain and add back to the pot, off the heat.
  • •In another, small pot, boil milk and pasta water (scoop it out of the boiling pasta pot) with the butternut squash.
  • •Add the butternut squash and milk mix into a blender with the cheeses.
  • •Add the cauliflower.
  • •Blend until smooth.
  • •Taste, you will probably need to add a decent amount of salt.
  • •Add the sauce to the pasta and place in a lightly greased 9x13 baking dish.
  • •Taste and season with salt and pepper if needed (yes again - this is your last chance to get it perfect!).
  • Melt butter and mix with bread crumbs.
  • Sprinkle bread crumbs over mac n cheese.
  • Cook at 400 degrees for 20 minutes, or until breadcrumbs are golden.
  • Can be made ahead and refridgerated. Just cook 30 minutes.
  • •Eat up! (And don't tell!).

Nutrition Facts : Calories 150.4, Fat 8, SaturatedFat 4.8, Cholesterol 23.9, Sodium 213.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.6, Protein 8

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