Thursday, October 17, 2013


We go through phases these days. There were weeks of ground turkey and tomato sauce, weeks of bananas and peanut butter, graham crackers and guacamole. These days ToddlerBaby is only interested in macaroni and cheese. 

Instead of night after night of prepackaged orange powder I decided to take macaroni matters into my own hands.  Hoping upon hope that I could sneak in a vegetable. 

Macaroni mission accomplished!

YOU WILL NEED
2 cups of macaroni
1 diced, peeled butternut squash
10 sage leaves
1/2 tsp of sea salt
2 tbsp olive oil
1/2 stick of butter
2 tbsp flour
1/2 tsp white pepper
2 cups of whole milk
2 cups of grated aged white cheddar

GET COOKIN'
  1. Preheat the oven to 350 degrees
  2. Toss the diced squash and sage leaves in the olive oil and sprinkle them with the sea salt
  3. Bake the squash and sage at 350 degrees for 30 minutes
  4. While the squash is roasting cook the macaroni to al dente
  5. As the pasta boils begin to make the cheese sauce
  6. Create a rue with the butter, flour and white pepper (a rue is a thin paste that will thicken the sauce)
  7. Slowly add the milk and stir until the rue dissolves
  8. Add the cheese and stir until it melts into the sauce
  9. Remove the squash and sage from the oven and decrease the heat to 325
  10. Reserve a few sage leaves for garnish but add the rest of the sage and squash to a food processor with a couple of spoonfuls of cheese sauce and blend together until smooth

  11. Lay the macaroni into a baking dish and top with the cheese sauce
  12. Add the pureed squash to the dish and mix everything together until smooth
  13. Bake the macaroni and cheese at 325 uncovered for 20 minutes or until the top browns and bubbles
Embark on a delicious journey to flavor town!


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