Recipe: Kid Friendly Mac n’ Cheese

One thing to always be excited about for the upcoming fall season are winter squashes. This recipe blends butternut squash with your traditional cheese sauce to make a hearty and yummy macaroni dish any kid would be excited to have. Butternut squash adds fiber, vitamins and minerals to this classic dish. Add additional veggies at the end like spinach or mushrooms, if you like. And by using chickpea pasta, you get a well-balanced side or double up on servings to make a meal.

Prep Time

5 minutes

Cook Time

60 to 80 minutes

Makes

12 servings

Ingredients

1 medium sized butternut squash

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 package short-cut chickpea pasta (macaroni, penne, casarecce)

5 cups water

4 ounces low-fat cream cheese

8 ounces reduced-fat sharp cheddar cheese, shredded

½ cup parmesan cheese, grated

Preparation

Preheat the oven to 425 degrees Fahrenheit and line a sheet tray with non-stick aluminum foil.
Carefully, cut your butternut squash in half. Using a spoon, scoop out the seeds and discard them. Cover the cut side of the squash with the olive oil.
Place cut-side down onto the sheet pan and roast for about 40 to 60 minutes or until you can easily pierce through the flesh with a fork.
Let the butternut squash cool enough to handle and peel off the skin and discard it. In a large bowl, using a potato masher, mash the squash. It does not need to be smooth. You will need 2 cups of the mash, freeze leftovers for future dishes or mash just enough for 2 cups and used the roasted squash as a side dish for other meals. Set the mashed squash aside or refrigerate it until ready to use.
In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and onion powder and cook for about 2 minutes, continuously stirring, until it is fragrant. Add the dry pasta and coat with the butter.
Add the water and the mashed squash. Cover the pot and bring to a boil over high heat. Once it is boiling, remove the cover and let it cook for about 8 minutes, stirring occasionally.
After the 8 minutes have passed, do not drain the pasta. Turn down the heat to a simmer and stir in the cream cheese until it has melted and pasta is al dente (or to your preference), about another 4 to 5 minutes.
Reduce heat to low, add the cheddar and parmesan cheese and stir until melted and creamy. Remove pot from the heat.
If you’re adding additional vegetables (like spinach or mushrooms), do so now and stir in and let sit for about 2 minutes. If not, serve and enjoy.
Leftovers can stay in airtight containers in the refrigerator for up to 5 days. You can freeze leftovers for up to 3 months in individual servings. Thaw in the microwave (you may need to add a spoonful of cream cheese to help with the texture of reheated pasta).

Tips for Involving Kids

For younger kids: Let them pick out the butternut squash at the store, they are in a funny shape so they will enjoy choosing one. You can also have them help you stir in the cheeses at the end.

For older kids: They can help scoop out the seeds of the butternut squash or mash the roasted squash.