I got this recipe from good old Martha Stewart… I changed up a few ingredients and finished it in the slow cooker but its basically her recipe.
Her version is here.
Its been WAY too hot around here to even think about turning on the oven so I have to be creative with our dinners. I know its September but apparently Orange County hasn’t gotten the memo.
My husband and I enjoyed it… I’d love to tell you that my twins gobbled it up but that would be a lie. For some reason they aren’t too fond of pasta dishes. I should be excited about that but sometimes easy dinners are necessary!
Anyone have any tips on getting toddlers to eat pasta? Are my kids the only crazy ones who don’t eat it?
Mac & Cheese
1 small butternut squash, peeled & cubed [about 1 pound]
1 cup stock [chicken or vegetable]
2 cups milk
pinch of nutmeg
pinch of paprika
3/4 tsp salt
pinch of pepper
1 pound of elbow macaroni
4 oz of cheddar cheese [grated]
4 tbsp parmesan cheese [grated]
1/2 cup part-skim ricotta cheese
1. Combine squash, stock & milk in a medium saucepan and bring to boil. Reduce heat and simmer until squash is fork tender, about 20 minutes. While squash is cooking bring a large pot of water to boil. Add noodles and cook for about 4 minutes, you want the pasta under done… it will finish in the slow cooker.
2. Remove from heat and mash contents of saucepan, stir in nutmeg, paprika, salt & pepper.
3. In the slow cooker combine, pasta, squash mixture, cheddar, ricotta & parmesan cheese. Set on low and cook for about 2 hours.
Right before serving I cooked some chorizo & Italian sausage in a pan and combined with pasta. My husband and I got the spicy meat version, while the kids had it without the spicy meats. This was a great addition to the pasta, however its probably not for everyone.