Butternut Squash Mac and Cheese with Caramelized Onions and Bacon

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

Ingredients

1 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

Directions

1. 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.

That's it! Easy peasy. Oh, this would be good with peas too... ;)

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?

Steamed Eggs

Don't you just hate when the night before you promised egg salad to the church/shower/social event you realize that you used all the eggs you'd been saving* and you were going to have to use new eggs?

*You know, because older eggs are easier to peel when you're doing hard boiled eggs?

Well have I got good news for you. There is a better way to cook eggs for egg salad, deviled eggs, etc. One that just doesn't require long fingernails for picking off tiny flecks of shell, leaving divots in the egg white, or cursing under your breath.

Ready?

Steam them.

Steamed Eggs

from finecooking and seriouseats

Ingredients
Eggs
Water
Ice

Directions
Bring 1-2 inches of water to a boil in a steamer pot.
Fill a bowl with ice and water.
Place eggs in steamer basket. Cook covered 6 minutes for soft boiled, 12 minutes for hard boiled.
Spoon eggs into ice water bath. Let sit for 15 minutes to cool (and stop the cooking). Peel under running cold water.

 


Your turn! 
What's your best time saving (frustration saving!) technique? Does it have a recipe that it really shines for?