Squash Mac and Cheese

Recipe by Laura Brown

Ingredients:

  • 3 C dried noodles (elbow macaroni, shells or spirals)
  • 2.5 C roasted and pureed squash (saucy squash like Sweet Mama, Winter Sweet, or N. Georgia Candy Roaster)
  • 1/4 C flour
  • 1.5 C milk
  • 4 T butter
  • 1 C shredded cheddar cheese
  • salt and pepper
  • Optional: a pinch of nutmeg, a sprinkle of garlic powder, or celery seed

Cook noodles according to the packaged instructions. Cut squash in half, remove the seeds and roast in the oven until soft. Scoop the squash from the skin into a blender or food processor and puree. In a sauce pan on medium-low heat, melt the butter and add the flour, stirring until just starting to brown. Add milk and stir until the roux starts to thicken. Add salt, pepper and any other spices. Stir in cheddar cheese and squash puree. Pour over the noodles and stir until well combined.

My favorite additions: peas, corn and veggie sausage.

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