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Dinner with the Leprechaun

Course Main Course
Cuisine American
Keyword macaroni and cheese, pasta, squash, st. patricks day, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 494kcal

Ingredients

  • 8 ounce elbow noodles
  • 1 cup, sliced squash, summer
  • 1 cup broccoli, florets
  • 1 tablespoon butter, unsalted
  • 1 tablespoon flour, all-purpose
  • 1/2 cup milk
  • 1/8 cup cream cheese
  • 1 teaspoon salt
  • 1/4 cup cheddar cheese

Serve With

  • 2 medium kiwi
  • 2 medium avocado

Instructions

  • Cook elbow noodles according to package directions and drain.
  • Cook squash and broccoli until soft enough to puree. This can be done on stove top in a small amount of water and covered pan, or quickly in the microwave in a covered, microwave safe dish.  Cool to touch; place in food processor (or blender) and puree to a smooth consistency; a small amount of water may be added gradually to help make it smooth.
  • In a large skillet, melt 1 tablespoon of butter.  Add 1 tablespoon of flour, whisk together and continue to whisk until thick and bubbly (but not burned!).  Add 1/2 cup of milk and stir till it begins to bubble again.  Add summer squash and broccoli puree (you will only need about 3/4 cup in total, so freeze any that may be left over),  and stir untill fully smooth and mixed in.  Add cream cheese and mix until smooth.  Add salt.
  • Add the cooked macaroni to your thickened cheese sauce. Sprinkle shredded cheddar on top, just before serving.
  • Keep it green and serve with kiwi and avocado.

Nutrition

Calories: 494kcal | Carbohydrates: 61g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 681mg | Fiber: 10g | Sugar: 8g