Makes 6 servings
This macaroni might not actually be able to leap tall buildings in a single bound, but the addition of nutritious butternut squash qualifies it for super-food status for moms and kids alike.
Serve it with last week’s healthy, mini turkey meat loaves and kids will be so pumped they’ll feel like heroes. Junior chefs can help by making the cheese sauce and mixing pasta and sauce altogether.
300 gr. whole wheat with flax cork screw (rotini) pasta (4 1/2 cups)
2 cups frozen diced butternut squash
3 tbsp butter
3 tbsp flour
1 1/2 cups chicken stock
2 cups grated cheddar cheese (7 oz)
1/4 cup finely grated Parmesan cheese, optional
1. Bring of large pot of salted water to a boil. Add pasta and cook according to package instructions adding the squash in the last three minutes of cooking time. Drain well and return to pot.
2. Melt butter in microwave in a medium sized glass bowl. Whisk in flour then stock. Microwave 3-5 minutes, whisking every 60 seconds until sauce has reached the consistency of pudding.
3. Stir in cheddar cheese and microwave another 60 seconds or until cheese has melted smoothly into sauce.
4. Stir sauce into pasta and squash, add parmesan cheese if using and season with salt and pepper to taste. Serve immediately.