The obvious vegetable in this macaroni and cheese recipe is broccoli of course. The bright green vegetable in amongst the cheesy pasta and sauce is really just a decoy. My family figured they could eat a token broccoli floret and pick out the rest while going unnoticed. Truth is I noticed but what they didn't know is that they were still eating a vegetable - even without the broccoli.
This mac and cheese is made with squash to give it that nice cheesy flavor and texture while boosting its nutritional value. Adding squash is a great way to sneak in an extra serving of veggies into my family's mac and cheese. (And they thought they were being sneaky by picking out the broccoli.)
2 slices bacon, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup 1% lowfat milk
10 ounce package frozen squash, thawed
10 ounces shell macaroni
3 cups broccoli florets
1/2 teaspoon salt
1/2 teaspoon pepper
5 ounces cheddar cheese, shredded
Cook bacon in skillet until crisp.
Add garlic and cook 30 seconds.
Add broth, milk and squash. Bring to a boil.
Add pasta. Cover and simmer 8 minutes.
Stir in salt, pepper and cheese.