Ed. Note: This recipe was inspired by the Mac and “Cheese” side dish served at Oakland Restaurant ‘Mua.’ The recipe doesn’t have many specifics because we all like our mac and cheese different, and because size of the Squash you buy will vary. I also have only made this twice, and both were the result of me messing around in the kitchen and making stuff up. Therefore, take this recipe with a grain of salt (haha), especially when making the “cheese” sauce. Add or subtract if you need to.
1 large Butternut Squash
1/4 cup Butter or Margarine
1/8-1/4 cup Olive Oil
1 teaspoon Flour
1/4-1/2 cup (depending on your taste) grated Medium or Sharp Cheddar Cheese
I package Elbow Macaroni
1 pint heavy cream or half and half (you won’t use it all)
Soy Milk or Real Milk
Sea Salt and Pepper, Cayenne Pepper, Garlic Powder to Taste
Boil water, and prepare the macaroni noodles. Cook until al dente, or slightly undercooked. Don’t over cook them, since they are going in the oven, and will continue to cook. Drain, and set aside.
Cut Butternut Squash into small cubes, dress with some of the olive oil and roast at about 425 degrees until soft and somewhat caramelized. Puree in a blender or food processor until smooth. Use soy milk to get the consistency you like, and set aside.
In a large pot melt your butter or margarine over medium/high heat. Add the flour and whisk until you start to make a roux. Add the remaining olive oil and continue whisking. Your mixture should start to thicken, at this time add half of the cream (or half and half) and continue to whisk vigorously. The milk mixture should start to thicken and get bubbly. Now add the cheese, and continue whisking until the cheese has melted and you have a smooth consistency.
Fold in the butternut squash puree, reduce the heat, and mix all together. You can use as much, or as little of the butternut squash as you like. (I used it all) Add spices to taste, as well as some more of the cream until you get the texture, smoothness, and thickness you like.
Once the “cheese sauce” is done add the pasta, mix well and place in a baking dish. Bake at 350 for 20-30 minutes, and then broil for another 5 minutes if you like a crunchy brown top.
This is a great alternative to the heavy, fat laden traditional Mac and Cheese, and the sweetness of the squash gives it great flavor! It is also a good way to sneak some veggies into your life.
Vegan modification soon to come!
