Butternut Squash Macaroni and Cheese

My little one went from eating everything in sight to being the pickiest eater on the planet, and veggies are taking a hit.  I needed a way to hide them and I know a lot of parents need the same tricks to ensure their kids are getting everything they need.  She has been okay with peas, so those made an appearance but she had no idea about the squash and downed every bite…except of course the peas!  She picked those out of the bowl and gave me the, “How could you?” look.  Guessing what food she is in the mood for day by day is an Olympic sport!

1 cup Heavy Cream
1 cup Cheddar Cheese, shredded
3 Tbsp Butter, unsalted
1/2 cup Butternut Squash, cooked and pureed (I made this while making Butternut Squash Soup)
2 cups Pasta
1 cup Peas (or any veggie like broccoli, just keep in mind cooking times are different)
Salt and Pepper

Directions
Combine the first 3 ingredients in a small pot and simmer on low until completely melted.  Add butternut squash and continue warming on low.

Boil 3 cups of water, add the pasta and peas and cook for 7-9 minutes.  Drain.  Put pasta and peas back in the pot and mix the cheese sauce in with it and add salt and pepper to taste.

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I added tofu to mine!  You can add any protein you desire.  Makes about 4-5 servings.

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