Well, there are the obviously reasons: 1. Cheese. 2. Pasta 3. More cheese. I love prepackaged mac and cheese espeically for busy days but when you have time to make it from scratch it’s fun! The other week I made Zucchini & Avocado Mac & Cheese and now just as excited to share this one with you.
Butternut squash: You can use frozen (20 oz. partially thawed) or 1 fresh butternut squash, cubed. It’s easier to buy the frozen or pre-cut fresh butternut squash instead of having to cut it up and cook your own squash; plus you aren’t missing out on nutrition and are saving a ton of time! Win-win! Pasta: You don’t always have to use a macaroni noodle. Use really any noodle you have in your pantry but elbow noodles, rotini and shells are always fun! Use whole wheat, gluten free, lentil pasta, chickpea pasta etc. Pasta Water: Important! Be sure to reserve 3 cups of the pasta water instead of draining it all. The starchy pasta water helps to make the sauce nice and creamy. Cheese: sharp cheddar cheese is best, in my opinion! (not the pre-shredded stuff). Flour: 3 tablespoons is all you need. You can use a whole wheat flour or all-purpose. Butter: Also need 3 tablespoons of butter. The butter and flour are used to make the roux. Salt and pepper: Add salt and pepper and adjust to your preference. Start with 1 tsp. salt and 1/2 tsp. pepper and season from there. May taste bland if you don’t add enough salt so be sure to season as desired. Milk or heavy cream: Optional to add 1/3 cup for extra creaminess.
Can you make this mac and cheese recipe gluten free?
Yes. Use gluten free noodles and gluten free flour when making the roux! There are many varieties of both flours and pasta on the market these days. Totally kid friendly and a recipe everyone can enjoy.
