Winter squash macaroni and cheese
Pasta and macaroni
The squash really adds something to this dish -- the flavor is slightly sweet, slightly caramelized and nutty in the background, and is delicious with the saltiness of the cheese and smokiness from the smoked paprika (but just use cayenne pepper or omit entirely if you don't have smoked paprika). It's hard to say that a dish with 16 oz of cheddar cheese and 6 Tbsp of butter is "lighter," but it does feel that way since the bechamel is bound together with squash puree and water, rather than whole milk which is more traditional. I wrote this recipe to use up a few ingredients I had in my fridge, and to avoid using milk which I did not have on hand -- all to say that it's very flexible and easily adapted or adjusted. For example, other cheeses or a combination of cheeses could easily work here, if you're not big in to cheddar or you just have a mix of leftovers. I adapted this recipe from the beautiful incredible Deb at Smitten Kitchen, who in turn adapted it from Martha Stewart https://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/. I made this with croutons on top for some crunch, optional -- just add cubes of stale bread in a single layer before it goes in the oven.
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