Broccoli Bacon Mac and Cheese

Surely I'm not the only person who sneaks vegetables into their children's meals without telling them.  My kids are 16 and 19 - and yes, I'm still trying to get them to eat more vegetables.  (Sometimes it's just easier to do it without them even knowing it.) 

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.)

Broccoli Bacon Macaroni and Cheese
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 broccoli, cover and simmer 3 minutes longer. 

Stir in salt, pepper and cheese. 

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Serve.

I promise not to tell your family that this yummy dinner is loaded with double vegetables.  Your secrets safe with me.  Enjoy. 

Ciao!

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