If any of you have those picky kids that will-not-eat-anything-no-matter-what, I promise I can trump. I have two darling babies – one that eats anything and everything, and one that refuses all food. My little precious daughter hates literally everything….well almost. She will eat bread, cheese, pasta, butter, cheese, more bread, and even more cheese. Oh, but wait, how could I ever forget, french fries. She tries to convince me that she’s eating veggies because they’re potatoes.
Of course… I guess that’s kind of like me justifying wine because its actually a fruit, or because it’s heart-healthy in moderation? I love that kid.
I have done this MANY, MANY times unbeknownst to her. She enjoys her dinner every time, and as a mom, I get the satisfaction of knowing she’s getting veggies full of Vitamin C and A- *tee-hee* –
Macaroni and Cheese (with a little secret – Butternut Squash)
1 pound macaroni pasta
1 stick (real) butter
1 small butternut squash, peeled and cut into cubes (if you get one of those big ones, just save 1/4-1/2 of it for later)
1 12 oz bag mild shredded cheddar cheese (plus more if you think it needs it; this was JUST enough)
1/2 cup milk
Prepare two large pots of water for the stove; turn one pot up to high and when it starts boiling, add the squash. After about 10 minutes, turn up the other pot to high as well. (The squash will need to boil for about 30 minutes, until tender.)
Add the pasta when the water is boiling in your second pan. Boil the pasta for about 8-10 minutes, until al dente. Drain and return to pan.
When the squash is done (very fork tender), drain and return to pan. Using a potato masher or large fork, mash completely until mush, or it resembles mashed potatoes.
Drain the macaroni, and return to the pan. Add the butter, cheese, squash and milk. Stir vigorously. Salt and pepper to taste. Serve and feel proud of your little deception. 😉