Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

This is a Pampered Chef recipe and a great way to get your picky eater to gobble up some vegetables! It's quick and creamy and a family favorite! I eat it with roasted broccoli (recipe to come) but I my boys wouldn't touch the stuff. That's okay -- there's veggies in the sauce!

Ingredients:
1 package (16 oz) uncooked pasta (we use the shell kind)
2 yellow squash
1 can evaporated milk
2 cups shredded six-cheese Italian blend
1/8 tsp. ground nutmeg
1/2 tsp salt

Directions
1. Cook the pasta! When pasta is done, save 1/4 cup of the water for later use. Drain the rest and set aside.
2. Peel the squash using a vegetable peeler, cut length-wise and slice into thin slices.

3. Saute in a saucepan or pot until very soft.
Optional: I like to toss my cooked squash into the food processor so that my boys can't detect even a hint of vegetable. You can skip this step!! The squash will break down and blend. If you put it through the food processor, run until desired consistency and return to pot/pan.
4. Gradually add milk, whisking constantly.  Cook over medium-high heat for 3-4 minutes.
5. Reduce heat to medium and add cheese. Cook 3-4 minutes. (Still whisking constantly.)

6. Add nutmeg, salt and that 1/4 cup pasta water you saved from step 1.
7. Combine sauce and pasta and stir up.
8. Enjoy!