Not So Easy Mac
I first saw a pureed veggie mac and cheese recipe on Rachael Ray's daytime talk show, where she put carrots in the cheese sauce to help incorporate more vegetables into the diets of some picky children. Since then, I have always wanted to try some variation on that, as it makes the dish healthier and lower in fat. So, I found this Martha Stewart recipe in a collection of winter comfort foods and decided it was worth a try.
It certainly was not as easy to make as regular mac and cheese. Baking the squash was a bit of a pain; and I had planned to use canned pumpkin instead, but they were out at Walmart. I am also glad that I only made half a recipe, as my blender had enough trouble with that amount of squash. All in all, it's a very tasty new dish, though it's not much like regular mac and cheese. It's definitely not nearly cheesy enough in the traditional way!
Squash Baked Macaroni
1/2 cup browned unsalted butter, plus 2 tablespoons room temperature
2 medium butternut squashes (1 1/2 pounds each), halved lengthwise and seeded
2 medium acorn squashes (1 1/2 pounds each), halved lengthwise and seeded
1 tablespoon olive oil
Coarse salt and freshly ground pepper
2 pounds elbow macaroni
1 cup heavy cream
1 cup milk
Pinch of freshly ground nutmeg
1 1/2 cups freshly grated Parmesan cheese
1/4 cup mascarpone cheese
3/4 cup fresh ricotta cheese
1 cup fresh bread crumbs
1/2 cup ground store-bought amaretto cookies
1. Preheat oven to 350 degrees with oven racks placed in the upper and lower third of the oven. Butter a 14-by-10-by-3-inch baking dish with 1 tablespoon room-temperature butter; set aside. Divide squashes between two rimmed baking sheets; drizzle with oil. Toss squashes until evenly coated. Rub the cut sides and the cavities of the squashes with the remaining tablespoon room-temperature butter, and season with salt and pepper. Place cut sides down, and bake until squashes are very soft, about 45 minutes. Remove from oven and set aside to cool. Do not turn off oven.
2. When the squashes are cool enough to handle, use a large spoon to scoop flesh into the bowl of a food processor; discard skins. Add cream and milk; puree until smooth. Add nutmeg, and season with salt and pepper. Process until well combined. Transfer mixture to a large bowl; set aside.
3. Bring a large covered pot of water to a boil; add salt. Add pasta, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain and add to bowl with squash mixture along with parmesan cheese and the mascarpone cheese. Stir until well combined. Transfer mixture to prepared baking dish. Using a tablespoon, dollop ricotta cheese on top of the pasta mixture. Place the bread crumbs, amaretto crumbs, and browned butter into a small bowl; stir to combine. Sprinkle mixture evenly over the surface of the pasta mixture. Bake golden brown and heated through, about 30 minutes.
It certainly was not as easy to make as regular mac and cheese. Baking the squash was a bit of a pain; and I had planned to use canned pumpkin instead, but they were out at Walmart. I am also glad that I only made half a recipe, as my blender had enough trouble with that amount of squash. All in all, it's a very tasty new dish, though it's not much like regular mac and cheese. It's definitely not nearly cheesy enough in the traditional way!
Squash Baked Macaroni
1/2 cup browned unsalted butter, plus 2 tablespoons room temperature
2 medium butternut squashes (1 1/2 pounds each), halved lengthwise and seeded
2 medium acorn squashes (1 1/2 pounds each), halved lengthwise and seeded
1 tablespoon olive oil
Coarse salt and freshly ground pepper
2 pounds elbow macaroni
1 cup heavy cream
1 cup milk
Pinch of freshly ground nutmeg
1 1/2 cups freshly grated Parmesan cheese
1/4 cup mascarpone cheese
3/4 cup fresh ricotta cheese
1 cup fresh bread crumbs
1/2 cup ground store-bought amaretto cookies
1. Preheat oven to 350 degrees with oven racks placed in the upper and lower third of the oven. Butter a 14-by-10-by-3-inch baking dish with 1 tablespoon room-temperature butter; set aside. Divide squashes between two rimmed baking sheets; drizzle with oil. Toss squashes until evenly coated. Rub the cut sides and the cavities of the squashes with the remaining tablespoon room-temperature butter, and season with salt and pepper. Place cut sides down, and bake until squashes are very soft, about 45 minutes. Remove from oven and set aside to cool. Do not turn off oven.
2. When the squashes are cool enough to handle, use a large spoon to scoop flesh into the bowl of a food processor; discard skins. Add cream and milk; puree until smooth. Add nutmeg, and season with salt and pepper. Process until well combined. Transfer mixture to a large bowl; set aside.
3. Bring a large covered pot of water to a boil; add salt. Add pasta, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain and add to bowl with squash mixture along with parmesan cheese and the mascarpone cheese. Stir until well combined. Transfer mixture to prepared baking dish. Using a tablespoon, dollop ricotta cheese on top of the pasta mixture. Place the bread crumbs, amaretto crumbs, and browned butter into a small bowl; stir to combine. Sprinkle mixture evenly over the surface of the pasta mixture. Bake golden brown and heated through, about 30 minutes.
I like the idea, but they must not have children. The reason kids eat macaroni and cheese is because it's something that moms actually have time to cook. This macaroni and cheese recipe I do not have time to cook. Can you find me an easier recipe? One without cheeses I've never heard of?
ReplyDeleteWell, I'm sure you could just use parmesan and maybe throw in a little cottage cheese as well. Then substitute canned pumpkin for squash and it shouldn't be too hard...
ReplyDelete