Butternut Squash Mac and Cheese
This recipe makes a large batch you can freeze in individual portions to have a healthier version of mac and cheese ready to reheat in a pinch.
Ingredients
- 1 small butternut squash, or 4 cups chopped squash (if you can find fresh squash pre-chopped, this will save you some time and effort)
- 12 oz. whole wheat or rice elbow macaroni (avoid any unfamiliar ingredients or bleached flours)
- 3 cups milk of choice
- 3 cups shredded hard cheddar cheese
- 1 tsp. black pepper
- 2 tsp. salt
- 1/2 cup fresh parsley
Directions
STEP 1
Preheat the oven to 350 degrees F. Slice the squash in half and remove the seeds.
STEP 2
Bake the squash, sliced side down, in a 9x13 pan with about 1 inch of water for 40 minutes. (If you're using pre-chopped squash, follow the directions on the package for cooking.)
STEP 3
Allow the squash to cool before removing the skin (unless pre-chopped) and mashing.
STEP 4
Add all ingredients to a slow cooker and cook on low for about 4 hours, or until the macaroni is desired tenderness.
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