That said, I wasn’t exactly impressed with my first recipe choice from the book: Butternut Squash Macaroni. It’s really good in theory, especially for people like me who have a tough time digesting dairy. The squash gives the dish a cheesy color and is keeps a creamy texture so you don’t have to use as much cheese. The problem is, squash doesn’t have quite the flavor that cheese does so it isn’t a stellar substitute. It didn't help that I had to use a four-cheese mix when the recipe called for a six-cheese mix… for the life of me I couldn’t find the “Italian six cheese mix” the recipe mentioned and maybe if I had, it would have tasted better. The flavor was just lacking a little. So I plan to try this one again because it was really simple and definitely has potential. It just needs more cheese for the mac! Oh, and I used whole wheat pasta to make it even healthier, I imagine with the lack of cheese, I should have kept with regular pasta to balance it out. The good news is I found a new favorite pasta brand that I can use next time (I'll share it with you then)>


If you want the recipe, let me know and I will happily share!