Rachel Ray had done a segment on her show.. last year maybe? and had put squash in mac and cheese to get kids to eat veggies. So I thought I'd try that too.
I used Betty Crocker's recipe for macaroni and cheese from an old cookbook of hers.
2 cups uncooked pasta ( I would change to using a whole pound of pasta)
2 Tbsp margarine or butter ( I used 1 Tbsp olive oil, and 1 Tbsp margarine)
1/4 c chopped onion
2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk ( I used skim)
8 oz shredded cheese ( I used 2% cheddar)
Plus I added:
4 oz grated mozzarella blend (leftover)
10 oz packaged cooked squash, thawed (Not in Betty's)
Cook the pasta in boiling water according to package directions. Melt the margarine in a saucepan ( use a saucepan, this is what you make the cheese sauce in!) over not too high heat (medium at best!) Cook the onion until soft. Add flour, salt , and pepper. Cook until bubbly and looks like this:
Pour into an ungreased casserole and bake at 350 for about 30 minutes or until bubbly. Enjoy!
I added about 12 oz of cheese in total. The squash flavor was still pretty apparent. I'd recommend half the squash next time, or double everything else.
Overall, it was very cheesy and creamy, and very filling. I ate this with some roasted veggies and didn't miss meat at all!