Butternut Squash Mac and Cheese!!!

The inspiration for this meal came from a Rachel Ray Recipe! We have been getting squash every week from our vegetable box (www.pilgrimsproduce.com) and they have been giving us some recipes to try, we tried some soup awhile back which was Delicious! But I was craving something other then soup!!!

So baked mac and cheese it is!!!!

I love some things with Rachel Ray recipes, but one thing I dont like is the price. She always calls for so much cheese!! And frankly I just cant afford that!!

So I definitely modified that!! And then I added some of my own flare. The recipe Click here!!, called just to serve it up after you mix the sauce with the noodles, I made some bread crumbs and baked it off for 15 mins.
I also added Turmeric Click here!, to the sauce to add a rich golden look!! So you think there is TONS of cheese in there!!

I also instead of using frozen squash, cut and roasted my own butternut squash, then just added the flesh when the recipe called for it.

If you dont have bread crumbs on hand, take your food processor or mini food processor like I have and blend up some fresh bread with a bit of oil and salt and pepper!!

This recipes serving size is huge too!! I barely doubled it, and it fed us and the careys with lots left!!

So take some time and enjoy this meal!! It took me about about 15 to 20 mins to make! not including roasting and baking off.

Paired with a tasty Pork Cutlet!