Thanks to Robyn at Robyn’s Nest for today’s pick, healthy mac and cheese. I was intrigued by this recipe and as soon as I read it, I knew that my friend Ward at Sensei Cooks would love it. Ward has a 6 yr old son named Dylan who loves mac and cheese and Ward routinely sneaks things into it. So this would be perfect for you, Ward!
To make this recipe, you cook butternut squash in milk and chicken broth and then mash it. Boil your noodles and mix the mashed squash, cheddar cheese, parmesan cheese, ricotta, nutmeg, salt, and pepper into it. Top with bread crumbs and cheese and bake.
It looks like mac and cheese but doesn’t taste the same. It’s not very cheesy at all and the squash flavor dominates. I did not tell the family what this was – just that it was mac and cheese. Mr. MarthaAndMe said he liked it. Dude Martha said it was ok. Teen Martha said “this is weird” and knew something was up. She is the family mac and cheese connossieur. Once I fessed up what was in it, she pushed it away and wanted no part of it. The other two family members weren’t horrifed.
This recipe made a LOT. So I’m freezing a bunch and hoping it reheats ok. As for me, I thought it was ok, but it wasn’t mac and cheese. It was a squash/pasta dish. I don’t think I would make this again, although we will definitely eat up the leftovers. And I might cheat and put a little more cheese on it when I heat it up!
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