October 2010

Toddler Recipe

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Squashy Mac’n Cheese

Makes 4–6 small servings

You'll Need
  • ½ lb (2 cups) short whole wheat pasta (choose your favourite shape)
  • 2 Tbsp butter
  • ⅓ cup all-purpose flour
  • 1¾ cups milk
  • ½ cup sour cream
  • ½ lb (250 g) cheddar cheese, grated
  • 1 cup butternut or acorn squash, chopped finely and cooked
  • Salt and pepper to taste
Prep and Cook
  • Preheat oven to 350 degrees.
  • In a large pot of boiling water, cook pasta until al dente.
  • Drain and rinse thoroughly under cold water and return to the pot.

To make the cheese sauce:

  • Melt butter in a saucepan.
  • Mix in flour and stir for 2-3 minutes.
  • Pour in milk, ½ cup at a time, whisking constantly.
  • Bring sauce to a boil, reduce heat and then continue to stir until sauce is thick and creamy.
  • Remove pot from the heat and add sour cream, shredded cheese and salt and pepper.
  • Combine pasta, squash and sauce, stirring to coat (or until squash is well hidden).
  • Use pasta water to thin the sauce if necessary.
  • Pour pasta into a 9” x 9” buttered casserole dish.
  • Bake covered (with tin foil or lid) at 350 degrees for 20 minutes.
  • Remove foil (or lid) and cook for another 10 minutes or until top is crispy and browned.

Good to know: Serve one portion of this dish for dinner that night and freeze individual portion-sized containers to have on hand for a quick and nutritious lunch or dinner.

Fun Factor
Squishy Squash

In place of a bowl, serve mac’n cheese in one half of a cooked acorn squash.

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