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Recipe by Chef Michael Williams
Michael Williams

Squashed Mac & Cheese

  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hour 5 mins

Butternut squash is the perfect vegetable to make a nice sauce for mac and cheese. We puree the squash into some milk and that gives as a much more nutrient dense base for mac to swim in.

Ingredients

Directions

  1. Start off by cooking the macaroni as per the directions on the package.  Once el dente, strain very well and drizzle with a little oil to prevent from sticking.  Set aside in a mixing bowl.
  2. Bring the squash to a simmer in the milk and cook until soft.  You may notice the milk separate.  If it does, not to worry, it will be pureed anyways.
  3. Add the tomato paste, salt and garlic and transfer to a blender.  Puree until smooth.
  4. Now add the sauce and cheese to the macaroni, stir very well and then transfer to a casserole dish.
  5. Optionally you can top the macaroni with additional cheese and if you want that crunchy top, breadcrumbs will do the.

Variations

  • Try substituting yams for the squash as a different option.

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