Veggie Mac n Cheese

Guys, I am in LOVE with this mac n cheese recipe that incorporates squash, cauliflower, and carrots.  Sooo yummy!

Ingredients  serves 8-10

• 3 carrots, peeled and sliced
• 1 small head of cauliflower, cut into pieces
• 2 cups butternut squash pieces
• 1/2 cup milk 1 tsp salt
• 2 cups shredded cheddar cheese (I used half cheddar, half mozzarella- You could even stand to use less, if you wanted.   It is very cheesy!)
• 8 oz cream cheese
• 4 TBS butter  (I halved this and it still turned out great.  I even think you could pull off none)
• 16 oz pasta

Directions

Cook the cauliflower and carrots covered in a saucepan filled about a 1/4 of the way with water for about 5-7 minutes.  Add the squash and cook 2-3 minutes more.  Drain the veggies and let them cool for a minute.

Meanwhile, cook the pasta according to the package directions.

Put the veggies in the blender with about 3/4 cup of water and puree until smooth.  Add the puree to a large sauce pan.  On medium-low heat, add in the milk, salt, cheddar, butter and cream cheese and stir until melted.

Drain the pasta, add to the sauce and stir.

I loved it!  It reheats well, but you might have to add some milk to get it creamy again.  

Hope you enjoy it as much as I did!

-Nicole