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Mac-n-Leftover Squash-n-Cheese – DRAWING WINNER

April 27, 2021 //  by Jeanette Hardison

Recipe by Virginia, of Philomath:

MONEY SAVED: $10

“This is my own recipe, and is vegetarian. I despise food waste and like to clean out my fridge!”

INGREDIENTS AND DIRECTIONS:

  • leftover roasted butternut squash
  • 1 c. milk
  • 5 different kinds of small hunks of miscellaneous cheese
  • 1/2 carton of veggie stock
  • crumbles of crackers
  • macaroni noodles

I first puréed in a blender the leftover squash with the 1/2 carton of veggie stock, 1 cup of milk, then transferred to a sauce pans and tossed in grated miscellaneous cheese and cooked on low heat. Boil noodles then put in a casserole dish, then top with cheese sauce, and crumbles of crackers (breadcrumb substitute)

Bake at 350 F for 20 min or sides bubble. Top with pepper and fresh parsley.

Category: Recipes

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