SNEAKY SQUASH MAC AND CHEESE
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
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
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
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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