Butternut Squash Mac n' Cheese

Hey! How was everyone's Labor Day? Burger-loaded? Hot dog-tastic? Corn on the cob-ulous?

Unfortunately, that food is now out of season. (But I'm still wearing white, fashion police.) Apples, pumpkin, squash, and fun-sized Snickers bars are now en vogue. I don't have any problem with these harvest-y foods, but it does pain me a bit to know my jean shorts are headed for hibernation.

What can I say? I like my legs to be free and breezy.

Anyways, what better way is there to ring in the fall crop than with a mac n' cheese recipe? The squash certainly makes this dish "healthier", but I don't want to classify it as health food. It's just. plain. good.  So good, in fact, that my leftover-averse self ate it twice in a row.

Whaaaaaaaaaaaaaaaaaaaat? Yeah, it totally happened.

Butternut Squash Mac n' Cheese   Serves: 1

1/2 cup uncooked macaroni

1 t. butter

1 t. flour

3 T. milk

1 t. cream cheese

1/4 cup cubed butternut squash (you can buy a whole one and cut it yourself or get it pre-cut)

1/4 cup grated cheddar cheese

Salt and pepper

Paprika

1.) Bring a pot of salted water to a boil. Add macaroni and butternut squash. Cook according to package directions, drain, and scoop out the butternut cubes. (By the time the pasta is done the squash will be tender). Mash the squash in a small bowl and season with a pinch of salt and pepper. Set aside.

2.) Meanwhile, melt the butter in a small pot over medium low heat. Whisk in the flour and let cook for 1-2 minutes. Add milk and whisk to remove lumps. Cook, stirring occasionally, until the mixture is thick enough to coat the back of a spoon and lumps are gone.

3.) Stir in the cheddar cheese, cream cheese, and mashed squash. Season with a pinch of salt and pepper, then pour in the cooked macaroni. Stir until well incorporated and remove to a plate. Sprinkle with a bit of paprika and eat!

Adapted from In Sock Monkey Slippers