I was recently asked by someone for a recipe that kids would like for those picky eaters that don’t like veggies. My inspiration was mac and cheese, what kid doesn’t like that? I snuck in some squash, which when it was cooked and mashed turned creamy and with it being the same color as the cheese you couldn’t tell a difference. I even fooled my hubby with it. He did notice the flavor had a little sweetness to it, but thought I used a new kind of cheese. So be brave and feel inspired to try a veggie out in things you normally wouldn’t think of.
Veggie Macaroni and Cheese
1 pound elbow macaroni
1 butternut squash (about 1 pound)
1 cup chicken stock
1 1/2 milk
1/4 teaspoon nutmeg
fresh ground pepper
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/4 cup grated extra-sharp cheddar cheese, divided
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
Preheat oven to 375 degrees F. Cook macaroni according to package directions. Combine squash, chicken stock and milk in a medium saucepan. Bring to a boil over medium high heat. Simmer until squash is tender, about 20 minutes.
Remove from heat and mash squash. Stir in nutmeg, cayenne, salt, pepper.
Stir in cream 1 cup cheddar cheese, cream cheese and Parmesan cheese.
Combine remaining 1/4 cup cheddar cheese and bread crumbs; set aside.
Combine pureed squash and cooked macaroni.
Divide up in greased ramekins or in a greased baking dish.
Top with reserved cheese and breadcrumb mixture. Bake for 20-30 minutes until lightly browned and crisp on top.
