Veggie Mac and Cheese
Important
This recipe is for family meal inspiration only. It is not medical or dietary advice. Consult your child's doctor or a registered dietitian about specific dietary needs, food allergies, or health conditions.
Ingredients
7 items- 12 oz elbow macaronipantry staple
- 1 cup butternut squash, cubed
- 1 cup cauliflower florets
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- to taste saltpantry staple
Instructions
Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
Meanwhile, steam the butternut squash and cauliflower until very tender, about 10 minutes.
Blend the steamed squash and cauliflower with the milk until smooth.
Return the puree to the pot over low heat, whisk in the butter, and stir in the shredded cheese until melted and creamy.
Fold in the cooked macaroni and stir until evenly coated.
Season with salt to taste and serve warm.
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