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Creamy, cheesy comfort food with a secret ingredient that makes it both creamier and healthier. What?
For the squash puree:
Drizzle the whole spaghetti squash lightly with olive oil or spray with cooking spray. Pierce it all over with a fork or sharp knife and roast on a foil-lined baking sheet at 400 F for about 1 hour, or until you can easily slide in a sharp knife. Remove it from the oven. Let it cool slightly before cutting off stem end and slicing the whole squash lengthwise. Gently scoop out the seeds with a spoon and discard them. Shred the remainder of the squash with a fork and put it into a blender or food processor. Blend with just enough milk or water to make a smooth puree. Add up to about ¼ cup of liquid. Puree can be stored in the fridge for up to a week, or frozen for longer storage.
For the mac and cheese:
Prepare pasta according to package directions and drain it.
While it cooks, melt butter over medium heat in a large saucepan. Whisk in flour, dried mustard, and salt until combined. Pour in milk and chicken broth, whisking vigorously to prevent lumps. Bring to a simmer, stirring frequently, and simmer until thickened (5-8 minutes).
Stir in squash and cream cheese until cream cheese is melted. Remove from heat and stir in pepper and the cheddar cheese until melted. Add chives, if using, reserving a few to sprinkle on top.
Toss cheese sauce with noodles, sprinkle with reserved chives, and let it rest for 5 minutes before serving hot. The sauce will thicken further as it sits.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!