My Mac ‘n Cheese is one of my daughters favorite dishes and lucky for me she has no idea there’s squash in it. The yellow squash blends in beautifully with the cheese because of its color and mild flavor. I try to put as many vegetables in recipes as I can without my kids realizing, so I put 2 cups of cooked squash. You can use as much or as little squash as you want.
- 2 Cups of Dry Pasta (I usually use small shells or elbow pasta)
- 1-2 Cups of Roasted Squash (Butternut or Acorn Squash work well)
- 2 Tablespoons of Butter
- 2 Tablespoons of Flour
- 1 Cup of Milk or Almond Milk
- 1 Cup or 8 oz of Cheese
- Salt and pepper to taste
First preheat the oven to 350 degrees and poke a few holes in the squash with a knife. Place the squash on a baking sheet and cook until soft (a knife should softly go through easily), it takes about 45 mins to 1 hour.
Cook the pasta as per box directions in a pot of boiling water with salt. Be sure to stir the pasta every once in awhile so it doesn’t stick together.
In another saucepan, add 2 tablespoons of butter over low to medium heat until completely melted. Then slowly add 2 tablespoons of flour and whisk immediately. Keep whisking the flour and butter over low heat for approximately 2 minutes.
When the butter and flour mixture is smooth, slowly whisk in 1 cup of milk. Continue whisking until the mixture is completely combined, smooth and there are no clumps. Then add the squash. Cook and stir for about another minute or two and then add 1 cup of cheese (you can use more than one type of cheese or more cheese than 1 cup if you prefer). By the time the cheese is completely melted, the pasta should be ready. Strain the pasta and add it to the cheese sauce.