Sneaky Mac & Cheese

Sneaky Mack & Cheese

What makes it so sneaky? Vegetables!! Unless you read this recipe, nobody, and I mean NOBODY, would be able to tell you that there are vegetables in it! This is perfect for your little ones that might be a little picky and say, “oh, I hate veggies!” Sure you do, you can reassure them, but why don’t you have some delicious Mac & Cheese! Now this serves 6 ppl with leftovers, and TRUST me you are young to want leftovers!

COVID-19 NOTE: If you can’t find squash sweet potato, and carrots are perfect substitutes. Also, this recipe can be made with cauliflower if you want it to be a white sauce. The rule is that the vegetables should pure into a smooth consistency! Also, frozen vegetables work just as well!

Gluten-Free Note: If you are gluten-free this is very easy to substitute the pasta for gluten-free pasta. As for the roux just use gluten-free flour, the texture in the pan might split a little but once it bakes it won’t matter.

ingredients:

1 lbs squash (not an exact measure)

1/2 an onion

Sage

Elbow pasta 1 lbs box

4 tbsp butter

4 tbsp flour

1 tbsp chipotle chili powder (if you don’t have use 1 tsp cayenne)

1 tbsp smoked paprika (if you don’t have use regular)

10 oz smoked Gouda (if you don’t have or can’t find you can use cheddar or another shredded cheese blend)

2 cups of milk

3-4 slices of rock hard stale bread

Olive oil

4 tbsp Parmesan cheese

Sage

method:

In a small pot, bring 2 inches of water to a boil. Peel and cube the squash into one-inch cubes. Once boiling, add the squash and cook until a fork easily passes through, remove the squash to the base of a blender reserving the liquid. Blend the squash on high until no cheese remains. To accomplish this you may need to add a tablespoon or two of the cooking liquid. Once done, set aside for the moment.

Rinse out the pot from the squash and refill it with water and set to boil. This will be for the pasta.

In a large, sloped sided, pan, something in the 12-14 inch range, melt the butter over medium heat. Once melted, sweat out the onions. Now add the flour and whisk to combine. This will create a roux. It will clump you on you, this is normal. We are now going to stream in slowly and whisk the milk vigorously. This will create a creamy sauce where we can add our cheese. At this point, you should add your squash and stir to combine. Allow to come up to a simmer, stirring constantly, and then add little by little your shredded cheese. Stir vigorously and wait to add more cheese until the rest of the cheese is melted.

Now that your sauce has been made cook your pasta in heavenly salted water for 3-4 minutes less than the box says. We are going to bake this so that the pasta will cook the rest of the way in the oven. Once cooked, strain your pasta and combine it with the sauce.

For the breadcrumb topping. Take your bread and place in the bowl of a food processor, add your sage and Parmesan cheese and blend until crumbly and uniform. With the blades spinning, add two tablespoons of olive oil. Now spread evenly on the top of the Mac & Cheese. If you are using pre-made bread crumbs, just finely chop your sage add your Parmesan cheese and oil, and stir to combine.

Bake at 350 degrees Fahrenheit until it is bubbly and the top is crispy! Allow to cook for a second and serve and enjoy!