Butternut Squash, Roasted Sage and White Cheddar Mac n' Cheese

November 05, 2013

We go through phases these days. There were weeks of ground turkey and tomato sauce, weeks of bananas and peanut butter, graham crackers and guacamole. These days ToddlerBaby is only interested in macaroni and cheese. Instead of night after night of prepackaged orange powder I decided to take macaroni matters into my own hands. Hoping upon hope that I could sneak in a vegetable. Macaroni mission accomplished!

2 cups of macaroni
1 diced, peeled butternut squash
10 sage leaves
1/2 tsp of sea salt
2 tbsp olive oil
1/2 stick of butter
2 tbsp flour
1/2 tsp white pepper
2 cups of whole milk
2 cups of grated aged white cheddar

Preheat the oven to 350 degrees Toss the diced squash and sage leaves in the olive oil and sprinkle them with the sea salt Bake the squash and sage at 350 degrees for 30 minutes While the squash is roasting...
See the full directions on my site

Nutritions

Calories
615

Sodium
586mg
24% DV

Fat
47g
73% DV

Protein
14g
28% DV

Carbs
26g
8% DV

Fiber
2g
11% DV