I just got a new cookbook today. Pampered Chef's 29 Minutes to Dinner Volume 2. It looks awesome! I haven't had a chance to make anything yet, but the first thing I'm going to make from it, I predict will be a family fave. My son's favorite food, along with PB&J, is macaroni & cheese.
This is a healthy version of mac & cheese and I'm hoping to trick my family! Oh, and it only takes 19 minutes to make!
16 oz. uncooked medium shell pasta
1 package (12 oz) frozen butternut squash, thawed
1 can (12 oz) evaporated milk
2 cups shredded six-cheese Italian cheese blend
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
Additional ground nutmeg
1. Cook pasta.
For pasta, bring salted water to a boil in covered pan. Cook pasta according to package directions. Carefully remove 1/4 cup of the cooking water for later use. Drain pasta; return to pan and set aside.
2. Prepare sauce.
For sauce, place squash into saucepan, gradually add milk, whisking constantly. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.
3. Finish and serve.
To serve, divide pasta among serving bowls; sprinkle with additional ground nutmeg, if desired.