awesome issue

mac & cheese inspiration

the inspiration


Reading one of my favorite cooking magazines this morning, I ran across a homemade mac & cheese recipe that had me drooling. While I would love it with chard, or kale, I’m thinking most people don’t want mystery greens in their comfort food. Instead, I thought I’d roast an acorn squash and blend it into the cheese sauce with some roast garlic.



cream cheese

roast acorn squash

homemade mac & cheese


roasted garlic in the sauce

Homemade mac & cheese


2 packages elbow macaroni

1 package cream cheese

1/2 pound cheese of choice — I like colby jack

1 cup flour

4 cups milk

4 clove garlic

1 acorn squash

2 tbs olive oil

1 tbs cayenne

1 tbs pepper

salt to taste

1/4 cup bread crumbs


Roast acorn squash and garlic at 350 for 40 minutes. In the meantime, on the stove, add olive oil and diced onion. Cook until translucent — about five minutes. Then add flour and milk. Whisk for five minutes until it comes to a boil. Add cayenne, pepper, cream cheese and cheese — diced. Continue to whisk until the sauce is creamy and thick. Pour into food processor. Add roast acorn squash and garlic and pulse.

Boil macaroni for 10 minutes in salted water. Drain. Pour into two casserole dishes. Add a pat of butter if desired. Pour cheese/squash sauce over pasta. Sprinkle bread crumbs on top. Bake at 350 for 40 minutes.

Voila — a secret way to get vegetables into an otherwise luxurious meal. My friend Raleigh is under the weather and without health insurance at the moment. I’m bringing by this comfort food with a loaf of bread tomorrow.