Sometimes ‘sneaking’ in a veggie is necessary, mostly because it’s reassurance that the kids eat one, plus it can actually be a guilt-free feeling when you realize that the veggie actually improves the taste. So no sneaky secrets, squash is supposed to be here and everyone will love it!
- 1/4 cup butter
- 3 tbsp flour
- 2 1/2 cups milk
- 1 cup chicken or vegetable broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Dijon or 2 tsp dry mustard
- 1 cup butternut squash puree*
- 2 ½ cups grated cheddar cheese
- Cooked short pasta any kind, using any grain
Melt butter in medium saucepan over medium heat. Whisk in flour and cook one minute. Slowly add milk, broth, salt, pepper. Bring to a low simmer, stir until thickened.
Add mustard, squash and cheese. Stir well until melted and combined. Bring to a light simmer for 5 minutes. Strain and let cool.
Scoop out as much sauce needed for amount of cooked pasta and heat together in a pot until mac n’ cheese looks creamy and delicious. Serve immediately.
NOTE: freeze sauce in portioned out containers for easy meal prep on a busy day Squash puree: Steam or roast chunks of peeled butternut squash until tender. Puree until smooth in food processor. If you choose to mash instead you may end up with some lumps…so hopefully your tasters don’t mind.
CHEAT ALERT: You can buy prepared squash puree or even a couple jars of baby food.