I love a recipe that allows me to hide veggies in a favorite kids meal. This one adds delicious, in season butternut squash into classic mac and cheese. If you want to add even more, toss in some peas!
Ingredients
8 ounces uncooked whole wheat elbow macaroni
1 medium butternut squash (about 3 pounds), peeled, seeded and cubed
Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish.
Bake, uncovered, until golden brown, 15-20 minutes