Home made squash mac and cheese made easy using shredded cheese and frozen pureed squash. It is adult and kid friendly; a great way to sneak veggies into a meal for picky eaters. Use cheese of choice, pasta of choice, add in meat such as ground beef or chicken if you would like, and can sub out the squash and use canned pumpkin in its place.
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Boil large pot of water to cook pasta and pre-heat oven to 350
Follow directions on back of squash package to microwave the squash
Melt 2 tbsps of butter in a large saucepan
Whisk in 2 tbsps of flour until smooth
Whisk in 2 cups of milk until smooth and begins to thicken
Whisk in 3/4 of the bag of cheese until completely melted
Season with salt, pepper, and parsley flakes to taste
Add in cooked squash
Mix until squash is melted into the cheese sauce
Mix the cooked pasta into the cheese/squash sauce
Pour pasta into a casserole dish
Top with remaining cheese and the bread crumbs
Put in pre-heated 350 oven for 20 minutes
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