Thursday, November 5, 2009

not from a blue and yellow box...

we just moved all of our dry and canned goods on to a new wire metro cart pantry.
jere jae has been scanning the shelves looking for a box of mac and cheese.
he was craving it bad.

he stood in front of the shelves around dinner time a few days in a row as if the stuff would magically appear in the pantry if he stared at it hard enough. worked.
just kidding.

however, the next time i went shopping i did grab a package of whole wheat elbow pasta and some cheddar cheese.
don't you love it when you are at the store and you actually REMEMBER to get something you have been meaning to buy for weeks or months!
mac and cheese coming right up!

i decided to base it off of a recipe from the deceptively delicious cookbook.

here is my version....

Homespun Mac & Cheese
  • 1 1/2 cups whole wheat elbow macaroni
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1/2 cup butternut squash puree** (i usually always have this on hand in the freezer from my home made baby food stash)
  • 1 1/2 cups shredded Cheddar cheese
  • 3 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 tablespoon Worcestershire Sauce
Bring a large pot of salted water to a boil, add the elbow pasta and cook according to package directions until al dente. Use hand held strainer or slotted spoon to take pasta out of the water and place in a bowl, leave water in the pot on simmer. Set pasta aside.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste/roux but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring often, until the mixture begins to thicken, 3 to 4 minutes. Add the butternut squash puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Do not stir in the macaroni until read to serve.
If pasta has cooled too much, submerses it back into pasta water for one minute, drain and add to cheese sauce.

**to make butternut squash puree:
preheat your oven to 400 degrees.
split a butternut squash in half and remove the seeds.
place squash cut side down on a cookie sheet with a 1/2 cup of water.
bake for 35-40 minutes or until you can easily stick a knife completely through the flesh and meat of the squash.
remove from the oven and let it cool completely.
take a spoon and scrape the meat out of the skin, placing it into a food processor/magic bullet/blender.
puree, adding small amounts of water if necessary until squash is completely smooth.

you can use this puree to make ravioli, soup and many other amazing dishes!

1 comment:

  1. this was so easy & uhhhhmazing! this is one of my favorite dishes from your recipes.



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