Macaroni and cheese has been an American staple in the kitchen for just about ever. Big time culinary minds have re-invented this home-style classic over and over throughout the years. Ingredients from breadcrumbs, to hot dogs, to sugar are melted into a creamy casserole with cheese, cream, and noodles.
I prefer my macaroni and cheese to be extra cheesy and delectable. The creamy goodness that strings from the plate to the fork is a noticeable trait for a delicious dinner dish. This version was inspired by a Campbell’s Soup classic macaroni and cheese recipe, with a extra helping of cheddar and a secret ingredient.
Butternut squash adds heart healthy dietary fiber, potassium, and beta-carotene, which according to wholeliving.com is “identified as a deterrent against breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns.” Yummy!!
RECIPE:
*12 oz whole grain elbow noodles
*1, 8 oz can of Cheddar Cheese Campbell’s Soup
*8 oz sharp cheddar cheese, grated
*4 oz nonfat milk
*1, whole butternut squash
*1 cup water
*salt and pepper to taste
First, set the oven to 350 degrees. Slice the butternut squash in half length wise, and scrape out the seeds and excess strings as you would a pumpkin. Place the squash face down on a cookie sheet and slowly pour a half of a cup of water onto the pan. Allow the squash to cook for 15 minutes before adding the second half cup of water.
Take the squash out of the oven after about 30 minutes, testing with a fork to ensure tenderness. Next, scrape the orange meat of the squash out of the skin with a spoon and place into a blender. Pulse the cut up pieces together until it reaches a smooth consistency. Set aside.
Meanwhile, start boiling water in a pan for the whole grain noodles. Cook noodles according to package directions, drain and place in a casserole dish. Open the can of Cheddar Cheese Campbell’s Soup and empty it into the hot noodles. Fill the can half way with the nonfat milk and add to the mixture.
Stir together until creamy, gradually adding in the grated sharp cheddar cheese and butter nut squash puree. Add extra cheese and/or breadcrumbs to the top of the casserole if desired. Place in the 350 degree oven for 30 minutes or until heated all of the way through.
