Squashy Mac’n Cheese

We don't always want to hide the veggies in our Toddler recipes but this one is just so easy and so cheesy. The orange squash is perfectly squishy enough to melt into the delicious cheese sauce to pump up the veggie quotient in this all time classic. Save some for mom and dad.

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.

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.


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