1 pound elbow macaroni, cooked according to package directions
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 pound frozen pureed butternut squash, defrosted
1 cup grated cheddar cheese (buy a block and grate yourself, the pre-grated ones have a coating that doesn’t let it melt well)
1 cup grated Gruyère or mozzarella cheese
½ teaspoon grated nutmeg
1-2 teaspoons salt to taste
Instructions
In a 6-quart pot, melt butter. Add flour, and stir until lightly browned. Slowly add milk, stirring continually. Stir on medium until just at a simmer. Add in squash, and stir until blended. Slowly add in the cheeses, and continue mixing until melted. Add seasoning, and adjust to taste. Add pasta to sauce, and mix to coat.*
You can serve it as is, or put into an ovenproof baking dish, and bake for a crunchy top, with the option to top with crushed cheese crackers, and dot with more butter.
Bake uncovered at 375ºF until browned to your liking.
*At this point, score an additional veggie hack by adding in 1 cup defrosted frozen broccoli.
Recipe by Between Carpools at https://betweencarpools.com/3-ways-hide-veggies-kids-favorite-dishes/