I got this recipe from Pioneer Woman’s food blog. It was pretty good and it is a good way to sneak in some veggies. I actually made 3 different versions of it for us since Seth is limiting carbs right now and Haddie can’t have the dairy. Seth just had the butternut squash with the cheese, cream cheese and spices on it. Haddie had the macaroni with the butternut squash puree and I had the actual recipe. We all liked our versions.
Butternut Squash Mac & Cheese
2 C Small pasta (shells, elbow or piccolini)
1 T Butter
1 T Flour
3/4 C Milk
1/2 C Butternut Squash Puree
1.5 C Monterey Jack Cheese
2 T Cream Cheese
1/2 tsp Salt
1/8 tsp Pepper
1/8 tsp Paprika
1. Bring pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7-10 min). Strain and set aside.
2. Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.
3. Slowly add milk. Whisk until combined. Next add everything else. Stir until combined. Add sauce to the pasta and stir!
~If you can’t find Butternut Squash puree, simply cut a Butternut Squash in half lengthwise. Scoop out seeds and discard. Place face down on an oven safe dish. Bake in the oven for 50 minutes at 400. Allow to cool. Scoop the squash from the skin and place in a food processor or blender. Pulse until smooth.