I am a huge mac and cheese fan. I love eating it, whenever I get the chance. That being said, I have only made mac and cheese twice, maybe three times in my life. I am the only one in the house that eats it, so when I crave some, I just pop around to the store to buy a bowl full.
I was watching The Pioneer women the other day and she was making some yellow look mac and cheese, I wasn’t really paying attention at the time. I only really saw the finally product. I was blown away and I really really wanted to go google the recipe so that I could try it out immediately.
And my lucky stars were aligned there right right back right in the far bottom corner was a butternut that hadn’t gone wonky as yet.
In order to make the butternut mash, I had to grill a raw butternut, which for me was a first, I am the type of person that will buy the ready peeled and cubed butter from the store to save me time. But I thought since I am doing this dish, I might as well do it like Ree does, after all she does have her own cooking show.
TO go one better, I finally had a reason to put my Kitchen Aid pasta maker to use and I made home made eggless macaroni to be used in the macaroni and cheese.
The finally cheery on the top was the toasted bread crumbs they just added a certain crunch to the dish which was mind blowing.
My parents loved it and my mum who hates butternut with a passion literally ate the entire dish, my dad was eating slow, but his not a pasta fan his more a curry and rice and all things nice fan.
- 2 x cups pasta, cooked as per instructions on the box and drained.
- 1 x butternut squash.
- Olive oil for drizzling
- Salt and pepper to season
- 2 x onions, finely chopped.
- 100g x butter.
- 2 x Tbsp cake flour.
- 2 x cups milk.
- 2 x cups grated cheddar cheese
- ½ x cup bread crumbs.
- Cut the butter nut in half, remove the seeds, drizzle with the olive oil and season generously.
- Pop onto a baking sheet and bake at 180 degrees for 45 minutes or until you can poke a fork into the butternut without force.
- Scrape out the butternut flesh into a bowl and using a masher, mash out all the lumps.
- Season and set aside.
- Add some oil to a pan heat up.
- Add the onions and saute till transparent, remove from the pan and drain on some paper towels.
- In a deep pot, melt the butter.
- Add the flour and whisk to form a thin paste.
- Cook for about 3 minutes till the paste turns a light golden brown.
- Slowly pour in the milk while whisking and continue whisking till the mixture starts to thicken.
- Season again, add the butternut and cheese and stir till everything is well combined.
- Add the macaroni and stir.
- Pour into a greased oven proof dish.
- Sprinkle the bread crumbs over the top.
- Pop into a preheated oven and bake at 180 degrees for 10 minutes or until the bread crumbs are nice and golden.