This mac and cheese recipe is So Much Better than anything you can find in a box. It takes about the same amount of time, if you rush the onions. Better than quick, you know what all of the stuff is in this macaroni, no preservatives or artificial junk. You can use just about any cheese you've got - I used extra sharp cheddar and gruyere, and any squash you've got - acorn, butternut, even something like pumpkin works. If you've got leftover fresh mashed squash from another recipe use that, otherwise canned is great and quick.
Butternut Squash Mac and Cheese with Caramelized Onions and Bacon
inspired by abby langer nutrition and pinch of yum
Ingredients1 pound elbow macaroni or rotini
1/4 cup and 1 tbsp butter
2.5 tablespoons flour (I use King Arthur white whole wheat)
2 cups milk
4 cups grated cheese
1 cup mashed butternut squash
2 small onions, thinly sliced
3 slices of bacon, cooked crisp
Directions1. Melt 1 tbsp butter in a cast iron skillet over medium heat. Add the onions, turn heat down, and cook for at least 30 minutes or until caramelized, tender, and brown.
2. Cook pasta according to package directions.
3. Melt remaining butter in a sauce pan. Add flour and whisk until well combined. Add milk, whisking as you go. Let simmer until slightly thickened. Remove from heat and add squash and cheese. (You can add it back to the heat briefly if it isn't melting, but it is more likely to get grainy if you keep it on the heat here.)
4. Drain pasta, return the the pot. Pour cheese sauce over the pasta, stir to combine. Add onions, stir to combine. Serve hot with bacon crumbled over top.
I know this one is more of a fall food... but man am I craving some right now. What is your favorite comfort food, fall or spring?