I am not a huge fan of hiding veggies in the kids’ food, but with something as nutritionally void as mac and cheese, I am willing to break the rules, especially since our oldest LOVES mac and cheese. They love this recipe and it’s way better than the boxed stuff.
1 1/2 cups elbow macaroni (we use Barilla Plus since it’s high in protein)
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 cup milk
1/2 cup pureed butternut squash (just use baby food, it’s easier)
1 1/2 cups cheddar cheese
4 oz. low-fat cream cheese
Cook pasta according to package directions.
While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture is a thick paste, but hasn’t started to turn brown.
Add the milk and continue to stir until the mixture begins to thicken. Add the puree, cheddar and cream cheese. Stir until the cheeses have melted and the sauce is smooth and creamy. Stir in the macaroni and serve.
What does the family think? The boys love this stuff and it travels well in a thermos for them to take in their lunch boxes.