Needless to say, I'm always on the lookout for different mac and cheese recipes that include some veggies.
One of my go-to favorites is Skinnytaste's baked mac and cheese with broccoli. Then I saw this Butternut Squash Mac and Cheese recipe on Tastykitchen.com and was very intrigued. Butternut isn't something I typically cook with, not that I don't like it, I just sort of don't know what to do with it, besides make puree.
When Mags was a baby, I made all of her baby food from scratch. She used to love butternut squash puree, so I would roast squashes all the time for her. And now she's not a baby anymore :( so we got away from the squash.
Well, not anymore...
Butternut Squash Mac and Cheese
1 butternut squash (1 cup puree)
4 Tablespoons cream cheese
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups milk
2-3 cups shredded mexican blend or cheddar cheese
pound of cavatappi pasta
salt
pepper
paprika
Directions:
Cut the butternut squash in half lengthwise, scrape out seeds with a spoon, and place cut-side down in a roasting pan. Pour in about an inch of water. Roast, uncovered, at 400 for about 45 minutes (or up to an hour if your butternut is big) until tender. (I stab it with a knife to see if its ready). Let cool enough to handle, then scoop out the flesh and puree in food processor.
You only need 1 cup of the puree for this recipe, so I freeze the remainder of the squash for the next time I make it.
Meanwhile, melt butter in saucepan then whisk in flour.
Let cook for a minute or two, whisking often. Slowly whisk in the milk. Let cook for a few minutes to thicken.
Mix the pasta with the cheese sauce and enjoy!
