Posted by on Aug 21, 2010 in Recipes, Side Dishes

Classic Mac and Cheese with Butternut Squash

Lets face it. Kids don’t like to eat vegetables. And adults need encouragement too.

Such is the case with butternut squash. Its just not my favorite. But alas, there was a gorgeous organic squash on my counter top. I opened my Deceptively Delicious cookbook to see what I could make, and to my surprise a Mac and Cheese recipe was the first one I turned to.

You wouldn’t even know that there was squash hidden in the sauce. I’m betting even, that you could even add a spoonful into some boxed mac’n'cheese or Easy Mac.

In fact, Jude liked it so much that I made the leftovers into baby Mac. Here’s the baby food containers we use from One Step Ahead. Love them!

You will need squash puree for this recipe. Halve a squash, scoop out the seeds, place in a microwave safe bowl with 1/2 cup water, cover with a tea towel and microwave for 10 minutes. (You can also bake it, cut side down, for about 30 minutes.)

Scoop out the flesh and puree with a food processor or blender. If you must add water to get the right consistency, use as little as possible.

Mac and Cheese with Squash (adopted from Deceptively Delicious)

1/2 c. butternut puree (Jessica Seinfeld’s book suggests you can also use pureed cauliflower or white beans)
1 1/2 c. elbow macaroni
1 T. butter or oil
1 T. flour
1/2 c. whole milk
1 1/2 c. shredded Cheddar cheese or whatever you have (I used half colby-jack and half Velveeta)
salt, pepper and paprika to taste

Jessica also recommends using 4 oz. cream cheese, but I did not because I didn’t have any. Turned out great even without it.

Boil a large pot of salted water. Cook the macaroni according to package directions.

Heat a saucepan on medium. Melt and heat butter or oil. Whisk in flour, until it forms a thick paste.

Whisk in the milk and cook until it begins to thicken, 3-4 minutes. Next add the squash puree and cheeses. Stir until it is all melted.

As soon as its all melted, remove from heat. Toss with the macaroni noodles and serve immediately.

PS. Don’t you just love these grapes? I got them from Millsap farm. They are gorgeous and delicious too!

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