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A family favourite, Squashed Mac n’ Cheese substitutes the heavy white sauce with soupetc! butternut squash soup resulting in a lighter, tastier, better-for-you meal.
Recipe
Ingredients
- 1, 700ml pouch of Squashed soup
- 2 Cups dried macaroni or elbow pasta
- *The perfect sized pasta for little mouths.
- ½ medium onion diced
- 2 to 3 cloves of garlic
- 2 Tablespoons chopped Italian Parsley
- 5 slices of bacon cut into 1cm pieces
- 2/3 Cup of grated Parmesan
- 1 Cup shredded cheese such as Cheddar, Swiss or Mozzarella
- Salt and pepper to taste
For crumb topping:
- 1 Tablespoon butter
- ½ Cup breadcrumbs
Recipe Steps
- Preheat oven to 350F
- Cook macaroni molto al dente, slightly undercooked.
- Sauté onion, garlic, parsley and bacon pieces until onions are cooked.
- Combine with drained macaroni in an oven-safe pan.
- Add an entire pouch of soupetc! Squashed soup.
- Add cheeses, mix.
- Salt and pepper to taste
For crumb topping:
- Melt butter in a pan and add breadcrumbs.
- Cook on medium heat until golden.
- Sprinkle on top of macaroni
Bake uncovered at 350F for 30 minutes.
Tip: Works well with gluten free pasta and bread crumbs.
Made in Vancouver With Love
