One of my toughest challenges as a mommy is getting my picky two year old son Greysen to eat anything besides pizza, pasta, french fries, and anything unhealthy. Sneaking in vegetables is generally not done without a fight, but recently I tuned in to Tia Mowry at Home on the Cooking Channel, and she snuck in vegetables brilliantly to please her five year old. I tried out the recipe and my son LOVED it! The secret is the butternut squash. It’s easy and quick for busy, chic mommy’s. Not to mention it is delicious. Enjoy!
- 1/2 teaspoon of kosher salt
- 1 pound of pasta shells
- Two cups of whole milk
- Two tablespoons of unsalted butter
- Two tablespoons of all purpose flour
- 1/2 cup canned butternut squash
- 1/2 teaspoon of garlic powder
- 1 egg yolk, lightly beaten
- 1/4 teaspoon ground white pepper
- 2 1/2 cups of sharp cheddar cheese
- Preheat the oven to 400 degrees F. Fill a muffin tin with liners.
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain well and set aside.
- In a small saucepan over low heat, heat the milk.
- In a large saucepan over low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the warm milk (the mixture should start to thicken a bit) and cook for another minute. Add the butternut squash, garlic powder, egg yolk, 1/2 teaspoon salt and the pepper, and mix well. Remove from the heat, add 2 1/4 cups of the cheese and stir until the cheese has melted. Stir in the cooked pasta and toss to coat.
- Fill each muffin cup with 1/3 cup of the pasta mixture. Sprinkle each with 1 teaspoon cheese. Bake until the sauce bubbles slightly and the tops begin to brown, 7 to 10 minutes. Let sit 5 minutes before serving.