Creamy Acorn Mac and Cheese
Don't wait until the Holidays to enjoy the comforting taste of acorn squash. And nothing says comfort quite like Mac and Cheese, especially when pared with squash. This is truly a taste of its own.
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For 4 people
- 2 acorn squashes, about 1 1/4 pounds each
- 1/2 teaspoon(s) garlic powder
- 2 tablespoon(s) butter or margarine
- 2 tablespoon(s) flour
- 1 teaspoon(s) dry mustard
- 2 cup(s) milk
- 4 ounce(s) shredded Cheddar cheese
- 4 ounce(s) American cheese, cubed or sliced
- 1 teaspoon(s) hot sauce
- 1/2 teaspoon(s) black pepper
- 2 cup(s) (1/2 pound) dried macaroni, cooked and drained
- 1/2 cup(s) dried, unseasoned bread crumbs
- 2/3 tablespoon(s) maple syrup
Creamy Acorn Mac and Cheese Directions
- Cut each squash in half vertically. Scioop out seeds and place on either a baking pan or onto the cups of a regular muffin tin. this will hold them very stable. With a sharp, pointed steak knife, run it around the wall of each squash, being careful not to puncture the skin. This loosens the flesh so that it will be much easier to eat. Sprinkle each with garlic powder.
- In a large saucpan, melt butter over medium heat. Whisk in the flour and dried mustard until smooth. Add the milk, whisking until smooth. Continue cooking and whisking almost constantly until the milk has thickened,. about 3-4 minutes. Add cheeses, hot sauce and pepper, reducing temperature to low. Stir unitl the cheese has melted completely. Remove from heat and carefully add the cooked macaroni, stirring to blend well.
- Preheat oven to 350-degrees F. Toss the bread crumbs with enough maple syrup to moisten all of crumbs; set aside. Evenly divide the prepared mac and cheese among the halved acorn squash. Top with equal amounts of sweetened bread curmbs and bake for 30 minutes, or until the squash is just tender. Remove to cool slightly before serving hot.