Yanked™ Macaroni and Cheese
If I were to choose a last meal, this would be it. The golden taste of squash mixed into Macaroni and Cheese is fillling, satisfying and so decadently satiating. This is a perfect recipe for those leftover bowls of mashed squash after Thanksgiving as well. If youi would like thinner Macaroni and Cheese, or simply would rather have less squash flavor, use half the squash listed.
For 4 people
- 1 acorn squash, about 1 1/4 pounds, halved and seeded
- 1/2 teaspoon(s) Italian seasoning
- 3 tablespoon(s) minced onion
- 3 tablespoon(s) butter or margarine, divided
- 2 tablespoon(s) flour
- 3 cup(s) milk
- 6 ounce(s) shredded Cheddar cheese
- 6 ounce(s) shredded or cubed Gruyere cheese
- teaspoon(s) Dijon-style mustard
- 3/4 lb(s) (3 cups) elbow macaroni, cooked and drained
Yanked™ Macaroni and Cheese Directions
- Preheat oven to 350-degrees F. Place squash on a baking pan, cut side up. Brush with 1 tablespoon melted butter and sprinkle with Italian seasoning. Bake 30-35 minutes, or until soft to the touch. Remove from oven to cool so they can be handled. Scopp out flresh and mash, roughly, with a fork; set aside.
- In a large, 2-quart saucepan, melt remaining butter over medium heat. Add the onion and cook until very soft, about 3 minutes, stirring ocassionally. Add flour and whisk until smooth. Add the milk and continue to cook, stirring almost constantly, until it is scalding and thickened, about 5-7 minutes. Add the cheeses and mustard, continuing to stir until the cheese has melted, about another 3-4 minutes. Remove from heat and stir in the squash. Fold in the cooked macaroni and serve while hot.