07 January 2009

Butternut Squash Mac and Cheese

Ok, here is the last of the pre-holiday treat foods that I need to post... after this healthier meals are on the way.

When I saw this recipe on A Good Appetite I knew I had to make it immediately. Macaroni and cheese with butternut squash sounded so good on a cold and dark December night. I got cooking and made a few minor modifications along the way. I used a bit less cheese overall and a more equal proportion of cheddar to Gruyere as that's what I had in the house. I accidentally over-roasted the squash so decided to mash some up and stir it directly into the cheese sauce, which gave it a beautiful orange color. I also put a layer of squash on top of the pasta and topped it with cheese in an attempt to get more veggies into the dish.

The mac and cheese was so good and so rich, we got about 7 servings out of the recipe (1 used 10oz. pasta). In hindsight, I wouldn't have added the extra layer of squash as it made the dish a bit too sweet overall but otherwise it great. Check out the recipe link above if you'd like to make it.


kat said...

Oh I'm glad you liked it. It was a bit of an experiment for me.

Fearless Kitchen said...

This looks like a great way to make something healthy out of a traditional comfort food dish.

Jen said...

Thanks Kat.

Fearless Kitchen: I'm not sure if I would consider this healthy but at least it had more vitamins than a traditional mac and cheese.