We had a surprise winner in the homemade mac 'n cheese contest this week! And it couldn't be healthier or more delicious!
I found cubed butternut squash at the market this week, and couldn't resist picking up a package. The rest, as they say, is delicious history! Insanely wonderful flavor, beautiful deep orange color, smooth-as-silk cheese sauce...it was a match just waiting to happen! And from start to finish, no baking required and only thirty minutes to the table. Perfect for a slam-jam packed school night!
Chicken broth and smooth butternut squash puree takes the place of heavy cream and butter. A couple tablespoons of tomato paste, a cup of half & half, and freshly shredded cheddar cheese combine for the creamy, silky sauce. Perfect flavor for the tender noodles - and my little ones were gobbling this up like there was no tomorrow! (And after they all had seconds, there are no leftovers for tomorrow....)
The pre-packaged diced butternut squash is wonderful to find in the stores now, but if you have leftover roasted butternut squash or even acorn squash, you could also puree that and substitute for the boiled butternut squash. And I'm always trying to find creative ways to get more vegies into my little ones - and my bigger ones!
Hope you enjoy this new twist on mac 'n cheese as much as we do!
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