Everyone seems to be looking for ways to sneak more veggies into their diets. I would say that parents just do this for their kids, but if you’ve ever put spinach or kale in a smoothie for yourself, then you’re trying to be sneaky with your veggies too. I get it! I love vegetables but I’m always looking for a way to get more into my diet. I love putting butternut squash in this macaroni in cheese. It doesn’t change the color if you have a child that will pick out something green from a mile away, but it makes the macaroni and cheese even creamier and more delicious.
Last fall I shared this macaroni and cheese recipe, but fall is a time for cozy and comforting food and you can never have too many macaroni and cheese options! This is the perfect dish to make ahead and then toss in the oven before dinner on a chilly evening. I am all about the make ahead options! With baby #3 due in 2 or so weeks, I’ll be making dinner when it’s convenient for me, even if that means I’m making it at 9am. I remember that happening when Lleyton was a newborn; if I had 30 minutes in the morning to chop some veggies or prep something for a meal, I did it. I took advantage of the time that I had to get done what I needed to!
Getting dinner on the table can just be hard, whether you have kids or not. That’s why I try to share a lot of meals that can be made in advance, or are quick or one-pot dishes. I get it — the last thing you may want to do after a long day at work is whip up a healthy dinner. Keep recipes like this in your back pocket: quick, easy to make ahead, and with some veggies snuck in. Even if you can’t get your kids to eat anything else, or bring yourself to make a side salad, you’re doing ok here.
Also, neither Kevin nor Easton will eat butternut squash by itself and they didn’t even know it that it was in this recipe! It’s a win all around.
- 1 lb. dry elbow pasta
- 4 tbsp. butter
- ¼ cup flour
- 3 cups milk
- 1 tsp. salt + more to taste
- ¼ tsp. freshly ground black pepper
- ¼ tsp. nutmeg
- ¼ tsp. thyme
- Pinch of cayenne pepper (optional)
- 2 cups pureed cooked butternut squash*
- 2 cups shredded cheddar cheese
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In the same pot, melt butter. Once melted, whisk in flour. Add milk and bring to a simmer, whisking occasionally to ensure it doesn't stick.
- Add salt, pepper, nutmeg, thyme, and cayenne pepper if using.
- Whisk in butternut squash and cheddar cheese and cook over low heat until cheese is melted.
- Fold in noodles.
- Pasta can be served immediately, or transferred to a baking dish to refrigerate and bake to reheat.
- Enjoy!
[…] Butternut Squash Mac and Cheese […]