Friday, March 20, 2015

Stovetop Veggie Macaroni & Cheese

Hungry for delicious, creamy pasta that is as healthy as it is delicious? I've got you covered.

Want dinner on the table in 20 minutes? Well, here you go.

Trying to trick your kids into eating vegetables? Have I got the meal for you!

Stovetop Veggie Macaroni & Cheese. It's the answer to all of your dinner questions. While the pasta cooks, stir together a creamy sauce rich with nutty Parmesan cheese. Frozen butternut squash puree (so easy!) adds depth and that glowing orange hue that will make your kids think it came from a blue box. Next thing you know your whole family will be begging for seconds...picky kids and meat-loving husbands included.

Let's get cooking!

Stovetop Veggie Macaroni & Cheese
Adapted from Kitchen Daily and inspired by Butternut Squash Mac & Cheese
Serves: 6

16 ounces small pasta (I used little shells.)
2 tablespoons butter
2 tablespoons flour
2 cups warm milk (I used 2%.)
12 ounces frozen butternut squash puree*, thawed
1 1/2 cups shredded Parmesan cheese
Salt and pepper
Pinch of nutmeg

Cook pasta in salted water until al dente according to package instructions.

Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and cook until it begins to turn light golden brown and smells a bit toasty, about 2 minutes. Very slowly whisk in warm milk until it's smooth. (Using warm milk helps prevent lumps.) Continue to cook, whisking constantly, until the milk begins to thicken, about 5 minutes.

Stir in squash puree. Then stir in Parmesan cheese until it's melted and creamy. Season sauce to taste with salt, pepper, and a pinch of nutmeg. Stir in cooked pasta and serve immediately.

*Frozen butternut squash puree is typically sold in a little box like frozen chopped spinach. It is fantastically convenient and delicious.

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