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Butternut Squash Mac and Cheese
Say cheese!
Sometimes, getting kids to eat their veggies is a battle. If you have a child who’s less than thrilled to eat his veggies, you may have to get sneaky! This yummy mac and cheese recipe hides three whole cups of butternut squash. The butternut squash blends right in with the cheddar cheese, literally, so grab your blender!
Butternut squash is a great source of vitamins A and C and a good source of fiber, potassium, magnesium, and manganese. It’s fat-free, cholesterol-free, and sodium-free to boot. But your child doesn’t need to know any of that… all he’ll know is he’s eating cheesy, gooey mac and cheese!
Ingredients
- 1 package dried whole grain macaroni
- 3 cups butternut squash peeled, seeded, and diced
- 3/4 cups whole milk
- 3 Tbsp nutritional yeast
- 1/4 tsp nutmeg
- 1/2 cups Parmesan cheese finely grated
- 1/2 cup cheddar cheese shredded
- 3 Tbsp cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees.
- Cook pasta according to directions on package and cool.
- Cook diced butternut squash in boiling water until tender, 8-10 minutes, drain and set aside.
- In a blender, combine milk, nutritional yeast, nutmeg, and 1 cup of the cooked butternut squash. Blend until smooth, add 1/2 cup parmesan cheese and 1/2 cup cheddar. Blend again and pour over cooled macaroni.
- Add remaining butternut squash pieces and mix into the pasta/cheese mixture. Transfer to an ovenproof casserole dish and bake for 15 minutes.
- Top with remaining 3 Tbsp cheddar cheese and bake another 5 minutes.
- Remove from oven, let rest 10 minutes - serve hot.
Enjoy!
What can I substitute the Nutritional yeast with? Is it used to thicken or flavor? Thanks. Looks good, can’t wait to try it