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
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.
from Everyday by Rachel Ray