Smack N' Cheese

One of our kids' favorite meals is our simplified version of Rachael Ray's Butternut Squash Mac and Cheese, or as we call it: Smack N' Cheese.

It's an easy way to add a healthy vegetable to a classic, and it tastes amazing.

Smack N' Cheese with side dishes of roasted broccoli and potatoes

 

Smack N' Cheese

2 cups shredded cheddar cheese
2 cups cooked butternut squash
1 1/2 cups milk (preferably whole milk, or half and half)
1/4 cup onions
1 tsp salt
1/2 tsp garlic powder
2 cups uncooked macaroni noodles

Bake a medium butternut squash at 400 for about an hour (until soft). Scoop out 2 cups and set aside.

Saute onions and set aside.

In a pot on medium-high heat, combine shredded cheese and milk. Stir until cheese is melted. Add butternut squash, onions, salt, and garlic powder. Puree with a hand blender (or put all ingredients into a blender).

Cook noodles and combine with sauce.

(This served two adults and 3 kids with no leftovers)