Baked Macaroni and Cheese with Butternut Squash

Funny Story: The night I served this I told my family mac and cheese was for dinner. They kept asking, “Just macaroni and cheese? Nothing else, no veggies?” I replied that it was just mac and cheese for dinner. As we were eating my oldest son started examining his dinner and inspecting the “cheese” in the center. As he sniffed a bite he asked if there were any vegetables hidden in the dish. I tried to say No, but I have no poker face. As he took a bite my son’s detective skills excelled and he figured out I had hidden butternut squash in the dinner. The look on his face was priceless. Nonetheless this is still a macaroni and cheese dish, it is just lightened up a little with the addition of some veggies to boost the health benefits.

Ingredients:

8 ounces egg or macaroni noodles

1 package frozen butternut squash cubes

2 cups skim milk

2 cups extra-sharp grated Cheddar

1 cup grated Monterrey Jack cheese

1 cup part-skim ricotta

1/4 cup grated Parmesan

1 teaspoon powdered mustard

1/2 cup whole wheat bread crumbs

1/4 cup shredded Parmesan

Directions:

1. Boil water to cook pasta according to package directions. Drain.
2. Preheat oven to 375 degrees.
3. Add squash and milk to a Dutch oven or large pan and cook on medium until simmering.
4. Add 3/4 of the cheddar and Monterrey jack cheese, shredded parmesan, ricotta, salt, and mustard. Stir to melt and mix.
5. Fold the pasta in to the cheese sauce and mix.
6. Pour the pasta and cheese into a 9×13 pan.
7. Sprinkle remaining shredded cheese on top.
8. Mix breadcrumbs and grated Parmesan cheese.
9. Sprinkle breadcrumbs over the dish.
10. Cover lightly with aluminum foil.
11. Bake for 20 minutes if cooking immediately. (Bake 30-40 minutes if prepping and referigerating first).
12. Remove foil and broil on high for 3 minutes.
13. Let rest for 5 minutes before serving.
14. Enjoy!