Katie’s Mac and Cheater Cheese Casserole (from my friend Katie Straka)
Cut 2 large or 3 small butternut squash in half and remove seeds. Place in the oven skin side up in a pan with about a 1/2 inch or so of water. Bake at 350 degrees F for about 40 minutes or until tender. Scoop out the meat.
4 c. butternut squash, cooked and mashed
1 c. milk
2 c. shredded cheddar cheese (I use SHARP 2% cheese)
1 tsp. salt
1/2 tsp. dry mustard
pepper to taste
Garlic powder or jar garlic to taste
12-16 oz. pasta (I used whole wheat penne and it was great. Katie says bowties, white or wheat, also work well) cook according to package directions and drain.
2 Tbsp. Parmesan Cheese
Bread Crumbs (I used whole wheat here again)
Combine milk and mashed squash in a saucepan and simmer.
Remove from heat and add cheese, salt, pepper, garlic, and dry mustard. Mix well.
Combine the sauce with the pasta and spread into 9″ x 13″ pan (spray with Pam first).
Top with breadcrumbs and 2 Tbsp. Parmesan Cheese.
Bake at 375 degrees F for 30 minutes.
You need sharp cheese to spread cheese flavor to the squash, which can be a little bland. You can also cut all the ingredients in half to make just a 8×8 pan.
My children ate this. They had NO idea there was a vegetable lurking in it. The squash is cheese colored, see? And the cheese infuses it and the simmering makes it smooth and nice. WIN. It can be a little bland, which your kids might like, but I used a a slightly rounded spoon for the mustard and QUITE a bit of garlic.