Ingredients:
- Butternut Squash: Roasted or steamed.
- Cream cheese: Some recipes use butter and flour to make a creamy sauce, I prefer to use cream cheese and skip that step!
- Cheddar cheese: I like using sharp cheddar, but a mild-tasting version will also work. If you would like it cheesier, you can also add some parmesan cheese to the mix.
- Olive oil: For added healthy fats.
- Short-cut pasta of your choice: I like using Elbows, but any compact pasta shape will work.
- Seasoning: Salt, garlic powder, and onion powder.
How to make:
- Roast/Steam about 1 cup squash – or use canned (we will use ½ cup mashed in this recipe for 2 servings).
- Bring some water to a boil and cook your favorite short-cut pasta.
- Add the mashed squash, cream cheese, and olive oil to a saucepan over medium heat.
- Stir until smooth.
- Add the cheddar cheese and mix until melted.
- Mix the sauce with the drained cooked pasta.
Storage instructions:
- Fridge: You can store the mac & cheese in the fridge for up to 3 days. When reheating, add a splash of milk or more cheese.
- Freezer: Freeze for up to 3 months. I like using baby food jars, as they are the ideal portion for a meal. Defrost overnight in the fridge or microwave. When microwaving from frozen, if using glass jars, I like to place them in a bowl with water.
Serving suggestions/substitutes:
- Butternut squash puree: You can replace it with carrot puree for similar results both in color and consistency (make sure the carrots are soft).
- Cream cheese: If you don’t want cream cheese, you can make bechamel sauce instead. This will result in the same creaminess. Simply add the olive oil to a pan with 1 tbsp all-purpose flour and a splash of your milk of choice. When creamy, add the squash puree and continue with the recipe steps.
- Cheddar cheese: I don’t recommend any replacements, as this is what gives this dish the classic mac and cheese flavor. You can add more cheese if you desire—there is no limit!
