20150108-MacSmButternut Mac & Cheese
january 8, 2015

We've been trying to recreate the perfect mac and cheese ever since discovering it at my favorite NYC restaurant this past summer.  My kids are now mac and cheese connoisseurs, and while this particular recipe didn't meet the ultimate goal, it did fulfill another long sought dream: squash pasta they will actually eat.

This recipe has two big wins going for it. First of all, it finally taught me how to make buttery-crispy browned breadcrumb topping. I've been pouring buttered breadcrumbs on top of casseroles and putting them in the oven for months, but really the crumbs need to be browned  in a pan before they are added to the mac, as a final step. Now I know.

Secondly, this recipe comes closer than any other to mimicking the inexplicable flavor of boxed mac and cheese. It uses Parmesan for the tang, and then pairs the sweetness of squash with the not-sweet of Gruy√®re cheese to provide both orange color and a cheesy (not squashy) flavor. Blending it all to smoothness is genius. That explains why my kids wolfed it down. But I should probably also add that I didn't mention the squash to them.

"I tried a new mac and cheese recipe today," is all I told them, serving up steaming bowls full of the alleged goodness.

My daughter finished hers first, with a great inhale as she wiped her lips on a sleeve. "It's ok, but I think it would be better with just the white cheese, Mommy".  

And she's right. It probably would be. But without the orange "cheese" it would be squash-less.

This recipe is from ABC's The Chew, you can find it here.


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this recipe is from:

The Chew

Go to the website


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