This year we switched our Macaroni & Cheese recipe to a healthier version of the classic dish.
Mac and Cheese with Butternut Squash, Sweet Potatoes & White Beans
1/2 cup butternut puree
1/2 cup white bean puree
1/2 cup sweet potato puree
3 cups Barilla whole grain elbow macaroni
2 tbs butter
2 tbs flour
1 cup whole milk
3 cups shredded Cheddar
Kosher salt & pepper to taste
You will need puree's for this recipe: Halve a squash, scoop out the seeds, bake it, cut side down, for about 30 minutes. Halve a sweet potato, bake it, for about 30 minutes.
Scoop out the flesh and puree the squash & sweet potato with a food processor or blender. Add white beans and process. If you must add water to get the right consistency, use as little as possible.
Boil a large pot of salted water. Cook the macaroni according to package directions.
Heat a saucepan on medium. Melt and heat butter. Whisk in flour, until it forms a thick paste.
Whisk in the milk and cook until it begins to thicken, 3-4 minutes. Next add the squash puree and cheeses. Stir until it is all melted.
As soon as its all melted, remove from heat. Toss with the macaroni noodles and serve immediately.
Not only will the children love this version but they will have no idea that the 'cheese' sauce is chock full of veggies!