Veggie Mac and Cheese

IMG_3647

Hidden Veggie Mac and Cheese

My kids LOVE this recipe. I whip-up this super fast dinner (or lunch) when they are seeking their ‘mac and cheese’ fix. I sprinkle turmeric in the water while cooking the pasta to really give it that yellow colour the boxed versions have.

INGREDIENTS

  • 1 1/2 cups elbow noodles (whole wheat or rice)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1/2 cup butternut squash puree
  • 1 tablespoon cream cheese
  • 1 teaspoon salt
  • Top with shredded cheddar cheese (1/4-1/2 cup) optional

DIRECTIONS

  1. Cook elbow noodles according to package directions and drain.
  2. In a large skillet, melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix until thick and bubbly (but not burned!).
  3. Add 1/2 cup of milk and stir till it begins to bubble again. Add 1/2 cup butternut squash puree, and stir till fully smooth and mixed in. Add cream cheese and mix until smooth. Add salt.
  4. Add the cooked macaroni to your thickened cheese sauce.
  5. Top with shredded cheddar cheese (optional)

*recipe from Super Healthy Kids


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