Friday, November 18, 2011

Call Me Classy!

Now that my last post referencing my pooping habits was enough to solidify my position that I'm a pretty classy gal, I feel I can share this recipe.

Generally, I'm not fan of those sneaky, make-your-kids-eat-veggies-without-them-knowing-it cookbooks. I feel it only furthers the disconnection between what we eat and where our food comes from. It's the reason why so many children think that chicken nuggets are an actual part of the chicken and potato chips are considered a vegetable.

However, I came across a recipe for "sneaky" mac & cheese that I thought could be classed up a bit and appropriate for adults! It uses winter squash puree (which helps to replicate the artificial neon orange color from the box, totally classy). I made individual portion sizes for our party and baked them in aluminum foil liners! Because nothing says good etiquette like eating mac & cheese out of your hand from aluminum foil!

This is a pretty basic recipe that can definitely dressed up. You can add in a bunch of different veggies, possibly bacon, different cheeses, etc.

Winter Squash Mac & Cheese

1 box of pasta shells
1 - 2 tbsp butter
1 onion, chopped
1 garlic clove, chopped
2 tbsp flour
1 c milk
1 box of frozen winter squash
2 1/2 c shredded cheddar cheese
pinch of nutmeg

1.Melt butter over medium heat in heavy bottomed pot. Once butter is melted, add chopped onion. 
2. Place winter squash in microwaveable bowl and heat for 2 minutes. 
3. Add garlic and cook for 1 - 2 minutes. 
4. Stir flour into the pot to create a roux. Let the roux cook for several minutes, until it browns slightly. 
5. Once roux is browned, slowly whisk in the milk, scrapping up whatever brown bits have formed on the bottom of the pan. 
6. Once milk has been fully incorporated, add the winter squash puree. Stir frequently as the puree may not be thawed all the way through. Let the mix simmer slightly and start to thicken. Add grated cheese.
7. Meanwhile, preheat oven to 400 degrees. Boil water and cook pasta as per package directions. 
8. Once pasta is done, drain and combine pasta with cheese sauce. Add to your baking vessel and top with extra shredded cheese and paprika. 
9. Bake in oven for 15 - 20 minutes, depending on how well done you like your mac & cheese. 

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