Ingredients
1/2 box elbow mac
3/4 regular size package shredded cheddar (I used medium sharp orange)
2 tbsp butter
1/2 cup milk
1/4 cup pureed squash (frozen veggie section or I’ve also used Gerber)
2 tbsp mustard (whatever you have around)
pepper to taste
few tbsp parm cheese (optional)
Preparation
Cook elbows for 8 minutes and drain. Put back in pot.
Cheese sauce: Melt butter in saucepan. Add squash, milk, 2 tbsp mustard, pepper to taste, and slowly add cheese (reserve a little for top), stirring frequently to melt. If too thin, add more cheese. Too thick, add more milk.
Combine: Mix cheese sauce and elbows. Pour into pan. Sprinkle parm cheese. Top with shredded cheddar. Freeze at this point if you want - just need to heat at 250 and brown top at end.
