Mac and Cheese

One of Bryn’s all time favorites, mac n’ cheese.  This variation is made from whatever pasta is available, parmesan cheese, and shredded squash.  The idea is not to add the squash surreptitously, as in other recipes, but rather to add in a colorful and tasty way kids will like. 

Serves 3


1 tbsp unsalted butter

3/4 pound short pasta, cooked al dente

1/3 cup parmesan cheese

3/4 cup shredded butternut, uchiki kiri, golden nugget, or other stringless squash

1/4 cup milk

1/2 teaspoon cinammon

salt and pepper, to taste


Preheat the oven to 350 degrees.  Cook pasta in boiling salted water with a shot of olive oil until the pasta is nearly done-al dente.  Drain and leave the pasta in the colander.  Put butter into the pan and melt.  Put the pasta back into the pan.  Stir until the pasta is coated with butter.  Add the squash.  Stir.  Add the milk, salt, and pepper.  Stir.  Add the cheese.  Stir.  The cheese will be gloopy and stick to the spoon and look, well, unattractive and gloopy.  Fear not.  Baking this mess will help.  Mix as best you can.  Degloop the spoon.  Sprinkle the cinammon on top and put into the oven.  Bake for 15 to 20 minutes.  

The mac and cheese will come out, brightly colored with no gloopy cheese.  And delicious.


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