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Easy Squash Macaroni and Cheese

Easy Squash Macaroni and Cheese

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.

You Will Need...

Metarials
  • 2 cups of shredded mild cheddar cheese (or cheese of choice)
  • 1 10oz package of frozen pureed squash (or make your own squash and puree it or use 10oz of canned pumpkin)
  • 1 lb rigatoni (or pasta of choice)
  • 2 tbsps butter
  • 2 tbsps flour
  • 2 cups 2% milk (or milk of choice)
  • Salt to taste
  • Pepper to taste
  • Parsley flakes to taste
  • About a palmful or Italian Seasoned bread crumbs
Just a Tip!

Instructions

  • Step 1: Boil large pot of water to cook pasta and pre-heat oven to 350
  • Step 2: Follow directions on back of squash package to microwave the squash
  • Step 3: Melt 2 tbsps of butter in a large saucepan
  • Step 4: Whisk in 2 tbsps of flour until smooth
  • Step 5: Whisk in 2 cups of milk until smooth and begins to thicken
  • Step 6: Whisk in 3/4 of the bag of cheese until completely melted
  • Step 7: Season with salt, pepper, and parsley flakes to taste
  • Step 8
    Step 8: Add in cooked squash
  • Step 9: Mix until squash is melted into the cheese sauce
  • Step 10
    Step 10: Mix the cooked pasta into the cheese/squash sauce
  • Step 11: Pour pasta into a casserole dish
  • Step 12
    Step 12: Top with remaining cheese and the bread crumbs
  • Step 13
    Step 13: Put in pre-heated 350 oven for 20 minutes

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