Southwestern Mac & Cheese with Salsa

Team: Red Velvet Revenge

Host School: Middlebury Union Middle School

Age Group: Middle School

1 box elbow macaroni

5 cups butternut squash (peeled and cubed)

1 onion

2 - 8 oz cans crushed tomatoes with jalapenos

1/2 cup cilantro

2 TBSP butter

2 cloves of garlic

4 cups veggie bullion

2 cups mexican cheese blend

2 tsp salt

Cook pasta according to directions on package. Set aside.

Boil squash and one clove of garlic in bullion until squash is easily pierced with a fork.

Drain cooked squash, saving one cup of the bullion.

In food processor, blend squash, garlic, and cheese until smooth and creamy. Add reserved bullion as needed for consistency.

Mix squash puree and cooked pasta. Salt to taste and set aside.

In food processor, combine crushed tomatoes, cilantro, onion and clove of garlic. Salt to taste.

Serve pasta with a scoop of salsa.