Squash Macaroni and Cheese
DISCLAIMER: The mama who created this recipe has twins and was hoping to make meals to freeze. Feel free to consider adjusting the recipe accordingly, depending on how much you hope to make.
1 lb small pasta like ditalini or pastina
1 large squash (butternut works well, but you can use whatever is fresh)
1 1/2 (approximately) cups of mild cheddar shredded
Peel the squash and cut into cubes. Steam until very soft ( I swear by Ziploc steam bags for the microwave – they are awesome!). Boil the pasta a few minutes past the cook time so it is overdone. Drain (do not rinse). Put the pasta back in the pot (not over heat) and add the cheese. You can add a spoonful of greek yogurt or a splash of breastmilk, formula, or any other kind of milk (depending on how old your baby is) to make it creamier.
If desired, Puree to desired consistency in blender or food processor and add water to thin it out if necessary.
Visit her blog here, and see the original post of this recipe here.
Mac & Cheese Bites ( We also recommend you try to use Sarah’s Mac and Cheese recipe but follow the rest)
- Olive Oil cooking spray
- ½ cup whole wheat elbow macaroni
- 1 ½ teaspoons of butter
- 1 ½ teaspoons of flour
- ¼ cup of whole milk or breast milk
- ½ cup sharp white cheddar cheese
- 1 tablespoon of grated parmesan cheese
- 1 large egg, beaten
- Pre heat the oven to 375 F. (190 c), spray a 24 cup mini muffin pan with cooking spray.
- Cook the macaroni like you would any pasta.
- In the same sauce pan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheese until smooth. Add the macaroni to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.
- Spoon the pasta mixture into about 12 of the muffin cups. Bake until crisp and browned around the edges and bubbling (about 10 mins).
- Store in a the refrigerator for three days or freeze for up to 3 months.
Submitted by Amanda M.