Ah ha! It’s butternut squash. Yes folks, this recipe contains not just a mix of fine cheeses but also a good helping of roasted and mashed butternut squash. With the Fall season passing into Winter, the super squash varieties are plentiful. Rather than tossing out the leftovers or groaning about eating squash—again, give an old recipe a boost of color and of nutrition! Babies will love to smear the cheesy squashy sauce around while chasing bits of macaroni and the adults will enjoy a “comfort” food dish as well. Suitable for babies who are fine with dairy and wheat, give this simple recipe a try and include your little ones in the family meal.
Lazy Bright Yellow-Orange Mac ‘n Cheese
Ingredients:
- 16 ounce box of elbow macaroni
- 3 cups of shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese (try smoked Gruyere)
- 1 cup shredded Colby
- 1 – 2 cups of milk
- 2 cups of cooked butternut squash, mashed or pureed
- pepper
- nutmeg
Directions:
Step 1: Cook macaroni according to package directions, drain and return to pan.
Step 2: Turn cooktop burner to medium-low and slowly add in cheeses. (I use a whisk.)
Step 3: Add milk as you go and continue stirring and adding milk and cheese until a creamy consistency is achieved.
Step 4: Mix in the butternut squash. Serve.
Variations:
You can also dump this into a backing dish, top with bread crumbs and bake at 350 for 10 minutes.
For Babies:
Chop or even puree for the little ones, as needed.
