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Hidden Veggie Mac & Cheese

The mac & cheese my picky eaters ask for every week has a secret: a whole cup of butternut squash in the sauce. It's creamy, extra cheesy, and looks just like the boxed kind, but it's done in one pot in 25 minutes. Nobody at my table has figured it out yet!
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Servings: 6
Course: Side Dish
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz elbow macaroni
  • 1 cup frozen butternut squash puree or canned pumpkin, thawed
  • 1 cup milk
  • 2 tbsp butter
  • 2 cups shredded sharp cheddar
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 cup frozen peas or finely chopped steamed broccoli optional

Method
 

Instructions
  1. Cook pasta in salted water 1 minute less than the package says. Add peas or broccoli for the last 2 minutes. Drain.
  2. In the same pot over medium-low heat, whisk butter, squash, milk, garlic powder, and salt until warm and smooth.
  3. Turn off the heat and stir in cheese a handful at a time until melted.
  4. Add pasta back and stir until coated. Splash in more milk if it gets thick.

Notes

Mom tip: The squash makes the sauce extra orange and creamy, so it looks just like the boxed kind. Leave the peas out the first time if your kids are wary of green.
Prep 5 min · Cook 20 min · Serves 4–6