I don’t even know what to say…this is the best mac and cheese I’ve ever had…and it has butternut squash in it, so I pretend that I am eating vegetables while I eat it 🙂 Well, I guess I am eating vegetables while I eat it, but I’m also eating cheese. A lot of cheese. And Cream 🙂 Now, it is a simple recipe, but also slightly time consuming (to me all meals should be able to be made within 1 hour). This cannot be made within an hour…but it is worth every minute of extra planning to make sure it gets made. Sometimes I roast the squash early on a Sunday, then let it cool throughout the day, and finish cooking it later that night. You could even roast the squash the day before so that you could make this within an hour the next day.
Also, I have perfected the meal this goes with = STEAK! It is amazing, and I pair it with a strawberry spinach salad. Its the most colorful yummy meal that I somehow feel super healthy and balanced eating. Try to tell me otherwise, but I count it a plus that I feel great after eating it.
I have made this for a Jesus Meal, I have made it while my husband was hunting (and I ate it every night for 5 nights), and I have made a gluten free version (I just used gluten free noodles, and skipped the bread crumbs, and let me tell you…no one complained). This is sooo yummy. Don’t forget to salt it, and I always use whole wheat penne noodles for fanciness and fiberness.