Whether you’re the kind of mom that sneaks veggies into your kid’s favorite foods or you’re always honest, this dish is a delicious winner. My kids ate it and knew full well it’s mixed with roasted butternut squash! Mmmm!
What you’ll need
1 small butternut squash
3/4 of a 16oz box of elbow macaroni
1 TBS butter
1 small onion, chopped
1 tsp nutmeg
1 TBS flour
1 Cup whole milk
1/2 Cup sour cream
16 oz cheddar cheese, cubed
1 lb bacon, cooked and crumbled (optional)
Preheat oven to 400F. Cut squash in half, lengthwise and rub cut side with olive oil. Place cut-side down on a baking sheet and roast for 1 hour or until completely soft. Cover with foil to loosen skin, set aside.
Cook macaroni in salted water, drain. Time it so that the macaroni is ready when the sauce (below) is ready.
In saucepan, melt the butter. Stir in the onion, nutmeg, and cook until onion is softened. Stir in the flour and mix well. Adding 1 TBS at a time, stir in the milk. Stir often as the sauce comes to a small boil and thickens slightly.
Add cheese to sauce and let melt while stirring. Adjust temperature so that sauce does not boil.
In a large bowl, add the squash by scooping the flesh and breaking apart/mashing with a spoon. Stir in the drained macaroni, 1/2 Cup sour cream, cooked bacon (optional) and sauce. Mix well. Transfer to a greased baking dish and cover.
Bake at 350 degrees for 30 minutes. To crisp the top, cook under broiler for 2 minutes.