The Buddha, The Dharma, The Sangha

"Spiritual powers and their wondrous functioning--hauling water and carrying firewood." --Layman Pang, upon his realization

Friday, March 15, 2013

From View, Meditation, Behavior and Fruit to, ummm, The Best Mac & Cheese

Mac & Cheese, sublime food of the Gods and Goddesses, Buddhas and Bodhisattvas, is my true weakness.  If Shakyamuni knocked on my door and asked if I was ready to sit beside him, I would have to say, "Lemme just finish my mac & cheese...."

Here's a recipe I tried the other night, a night when the wind was blowing a gale and snow was flying sideways and my friends came over to indulge in a meal of cake, salad, martinis and mac & cheese.
Hope you like it too!

Roasted Butternut Squash-Blue Cheese Classic Mac & Cheese

Kosher salt
8 ounces Fusilli or other short pasta
4 tablespoons unsalted butter
2 Cups whole milk
1/4 Cup all purpose flour
1 Bay leaf
Pinch of freshly ground nutmeg
1 small Butternut Squash (I got a package of the pre-cut squash and cubed it)
2 1/2 Cups shredded sharp white cheddar cheese (I like Cabot Extra Sharp)
1 Cup crumbled blue cheese

1.  Roast Butternut Squash at 425 degrees until tender, about 20 minutes (toss gently after ten)

2.  Bring a pot of salted water to boil; add the pasta and cook until al dente.  Reserve 1 Cup cooking water, then drain pasta and set aside.

3.  Melt butter in pasta pot over medium heat.  Whisk in the flour and cook, whisking 2 minutes.  Then whisk in the milk.  Add the bay leaf, nutmeg and one teaspoon of salt, and simmer, whisking occasionally, until thick, about 8 minutes.

4.  Remove the bay leaf and stir in the cheddar cheese and 3/4 Cups of the blue cheese.  Stir in the reserved pasta water to make a loose sauce, then stir in the macaroni to completely coat.

5.  Fold in the roasted Butternut Squash, turn out into an oven-proof baking dish, sprinkle the remaining blue cheese on top and broil until hot and melted.

Serve immediately!

from Everyday by Rachel Ray

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