Mac ‘N Cheese With Hidden Veggies Recipe

INGREDIENTS:

• 2 cups cubed butternut squash
• 2 cups 1% milk
• 1 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)
• 3/4 cup grated cheddar cheese, plus a little extra to top
• 1/8 cup grated parmesan cheese, plus a little extra to top
• 2 cups uncooked pasta of your choice (I used whole wheat penne)
• 1/2 head of cauliflower, chopped into tiny pieces
• 1/4 cup whole wheat breadcrumbs

INSTRUCTIONS:

1. Preheat oven to 375.
2. Chop up your squash.
3. Add squash and milk to a saucepan and bring to a boil over medium high heat. Then reduce heat to low and simmer for 20-25 minutes, until squash is soft.
4. While squash is cooking, chop up your cauliflower.
5. Add cauliflower to boiling water with pasta and cook according to pasta directions.
6. When squash is cooked, use an immersion blender to combine the squash and milk.
7. Add cheeses and salt to the squash mixture and stir until combined.
8. Drain your pasta and place in an oven safe baking dish.
9. Add sauce to to pasta and stir to combine.
10. Top with breadcrumbs and a little more grated cheese.
11. Bake at 375 for 25 minutes or until cheese is golden and bubbly.
12. Enjoy!

Source: After Dinner Dance

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