Back to school means that it’s time for easy and healthy weeknight dinners. What is more kid-friendly than mac ‘n cheese and more parent-friendly than veggies? A veggie mac ‘n cheese! This recipe is gluten free, nut free and vegetarian.
-Laura Hahn Carroll
- 8 ounces dry gluten-free pasta (try using a pasta made with beans or other gluten-free whole grain)
- 1½ cups butternut squash, steamed
- ½ cup whole milk
- 3-4 ounces Velveeta or other melting cheese
- Salt and pepper to taste
Start by cooking pasta and setting aside. While pasta cooks, puree butternut squash in a blender. Next, heat milk in small pot and add squash. Mix together and add cheese. Continue to cook over low heat and mix together well. Add salt and pepper to taste. Pour mixture over cooked pasta and gently combine. Serve warm.