Macaroni and Cheese

I love Macaroni and Cheese. I ate it too many nights when I lived by myself. I added frozen peas and corn often so I wouldn't feel too guilty about eating a box for dinner. However, I was not a fan of Mac and Cheese when I was growing up. I have never liked the Kraft version. I much prefer Annie's White Macaroni and Cheese as do my kids. But it can get expensive when the boxes near $3. So I tried my hand at creating my own. And of course I threw in some secret ingredients: vegetables. My kids don't know the difference.

In the following recipe I use Butternut squash(it makes the cheese sauce orange). You can use cauliflower, sweet potatoes, or yams in the same manner. Just make sure to roast or steam them first.

Butternut Squash Macaroni and Cheese
1 cup roasted and mashed, organic butternut squash
1 cup milk
1 1/2 cup shredded Gouda cheese (not smoked)
3 tbsp. flour
1/4 cup chicken broth
salt and pepper to taste

1/2 lb. alphabet shapes or small shell pasta, cooked according to packaged directions.

In a medium saucepan on medium-low heat, warm the milk until it begins to bubble. Add in the cheese and whisk until melted. Add in the flour and whisk until blended. Add in butternut squash and chicken broth. Add salt and pepper to taste. Whisk frequently to blend until pasta has finished cooking. Pour sauce over pasta and serve immediately.

Note: If there is extra sauce it can be frozen.

Makes four servings.