I have had my eye on this macaroni and cheese recipe for a couple of months now. I think my cravings for macaroni and cheese started when a co-worker’s 11-year-old daughter was trying out a new macaroni and cheese recipe every weekend. Her Mom would come to work with the leftovers every Monday for lunch.
I would watch her eat her lunch with envy.
Whenever I decide to make macaroni and cheese I always balk at the amount of cheese and fat in the recipe and end up scrimping on the cheese, full-fat milk, or butter and basically ruining the recipe. When I came across this recipe for Butternut Squash Macaroni and Cheese I was very excited! It looked like the perfect recipe to feed my macaroni and cheese craving.
The creamy yellow butternut squash complements the 2 cups of cheese and 2 cups of skim milk. It adds fibre, colour, and a smooth texture without upping the fat. I also used whole wheat macaroni and whole wheat bread crumbs to further increase the fibre. Next time I make this, EPC suggested that I mix in some tomatoes with the macaroni before baking to add some colour and texture to the dish.
I got this great recipe from The Way the Cookie Crumbles. I followed the recipe exactly, so I won’t bother reposting it here.
Let me know what you think.