Homemade macaroni and cheese is such a versatile comfort food. There are so many variations of cheese, noodles, meat and veggies, the possibilities are endless. They all start with a basic white sauce also called a béchamel, which is just butter, flour and milk, seasoned with salt and pepper. When cheese is added, it becomes a wonderful cheese sauce and perfect for mac and cheese. The first step is to make a roux, which is melted butter and flour in equal measurements to thicken the sauce. I usually use 2 to 4 tablespoons depending on how much sauce I need. White and cheese sauces are really easy to make and used for so many dishes besides mac and cheese, such as scalloped potatoes, Alfredo pasta, cream soups and so much more. I love finding ways to add vegetables to all my cooking and by adding a cup of cooked, mashed butternut squash to my roux before adding the milk it makes the sauce creamier and the squash really doesn't affect the taste much. Butternut squash is really easy to cook, just cut off ends, slice in half, scoop out the seeds and either roast in oven for 45 minutes to 1 hour or microwave for 10 to 15 minutes until tender. When cooled, scoop out flesh and mash. I microwaved the squash, used half of it for my mac and cheese and froze the rest for later.
Another great ingredient to add to a white or cheese sauce is 1 t. of spicy mustard. It just adds a little kick that breaks up the richness of the milk and butter. This past week, I made mac and cheese with orecchiette pasta (small bowl shaped), finely chopped broccoli and lamb sausage. I topped it with additional cheese and crushed cheese crackers for some crunch. It was very yummy. Here's the recipe:
Macaroni and cheese
2 T butter
2 T flour
1 t spicy mustard
1 c mashed butternut squash
2 c milk
2 to 3 cups shredded cheese, I used a combination of white cheddar and smoked Gouda
1 t each, seasoned salt, pepper and parsley
1 package macaroni or any type of pasta, cooked, reserve pasta water to add to sauce
1 c broccoli, finely chopped or veggie of choice
1 c smoked sausage, chopped, (I used lamb sausage) bacon is another option
1 c cheese crackers, crushed
Prepare butternut squash, cut off ends, slice in half, scoop out seeds and either roast in oven for 45 minutes to 1 hour or microwave for 10 to 15 minutes until tender. When cooled, scoop out flesh and mash, need 1 cup.
Cook pasta according to package instructions, reserve 1/2 pasta water. In saucepan, melt butter, add flour to make roux. Cook about 1 minute on low until roux is a light brown, add spicy mustard and mashed squash, cook until blended. Gradually add milk and seasonings, cooked on low heat until thickened then add cheese. Cook until cheese is melted. In casserole dish, add cooked pasta, chopped broccoli, sausage and pour over cheese sauce, adding a little pasta water. Top with additional shredded cheese and crushed crackers. Bake at 350 for 45 minutes to 1 hour until browned and bubbly.
