Toss in the garlic and cook for 2 minutes, stirring frequently.Īdd your flour to the skillet and whisk for about 2 minutes. In a skillet over medium heat, melt down the butter. Set the element to medium-high and cook the pasta, stirring often, until al dente. In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. If you don’t have a skillet, just use a frying pan on the stove and then transfer to a casserole dish before tossing this cheesy goodness into the oven. Our recipe uses a skillet so you can go straight from the stovetop to the oven.
#Recipe for mac amp cheese mac
Okay, okay, we’ll stop with the melodramatics…but seriously, props to the first person who figured out they could put IPA in their mac and cheese! Here at Old Yale, we’ve developed our own hoppy version of this classic comfort dish that we’re confident will have you going back for seconds. It’s for those who have persevered out of a desire to better themselves and this world we all live in… Photos and original text may not be used without obtaining prior permission.This is for anybody out there who has ever pushed their own doubts and fears aside and dared to dream of doing something they didn’t think possible. Let cool briefly before serving.Īll text and photos © 2008-2011 Eggs On Sunday. Grate a thin layer of Parmesan on top of the breadcrumbs.īake until bubbly and browned on top, about 30 minutes. Toss the breadcrumbs with the melted butter until coated, then sprinkle the buttered breadcrumbs evenly across the top of the pasta. Spread mixture into a lightly oiled 9×13 inch baking dish. Add the pasta and toss until evenly coated with the squash/spinach/cheese mixture. Toss with a little olive oil to keep it from sticking while you assemble the remaining ingredients.Īdd the chopped spinach, mustard, garlic, cayenne, nutmeg, salt, pepper, and flour to the bowl with the mashed squash mix well. Meanwhile, cook pasta in a large pot of boiling water drain and return to cooking pot. Scrape flesh into a bowl (discard seeds and stringy pulp) and mash until smooth. When done cooking, remove squash from oven and set aside until cool enough to handle. Roast halved squash in the oven on a sheet pan until soft, about 45 minutes to 1 hour depending on the size squash you have. Salt and freshly ground black pepper to taste short dried pasta, such as elbow macaroni or penne rigateġ0 ounces frozen spinach, drained and chopped _ Mac & Cheese with Squash and Spinachġ medium butternut squash or 2 small acorn squashġ lb. To all you football fans out there: enjoy Super Bowl! We may venture out into the snow-covered fields around our house for a walk, then come in and warm up with some hot chocolate. I decided to make it a one-dish meal by adding some chopped spinach, and the result was really fantastic. We’ve been working our way through an ever-growing pile of squash in our basement from our winter CSA, so incorporating it into mac and cheese sounded not only like a nice departure from my roasted squash rut, but also a great way to up the vegetable quotient of the dish. The idea to make this came after I saw a recipe for squash mac and cheese in the newsletter I get from Culinate. Who doesn’t love it? This crazy winter we’re having in the Northeast seems to have upped our craving for comfort-food dishes, and I started thinking about mac & cheese when I was brainstorming dinner dishes that little A would like (she, like most kids, can consume ungodly amounts of cheese.) So, while the past few months have slipped by since my last post, the good news is that I have a few recipes queued up to tell you about.
(And still desserts, of course!) The food blogging landscape seems to have changed somewhat since I began blogging, too - monetization, blogging conferences, and sponsors, oh my! - but I still want to come here to do what I originally started this blog to do: share my enthusiasm for food, and share recipes that I think are really delicious. My focus has skewed more towards cooking healthy, straightforward, delicious meals that she (as well as B and I) will love.
#Recipe for mac amp cheese full
My life has changed since I began blogging in 2008 - our daughter is now 14 months old, running around at full speed, spreading her joy with her wherever she goes - and so much of my time is now spent focused on her and our life as “three.” And with little A now an extremely active toddler, my time in the kitchen has shifted from leisurely weekend culinary projects towards…well, spending lots of time chasing after her! I’m not really spending hours at a time in the kitchen on the weekend, cooking up project-type recipes.
Lately, I’ve been pondering if, and how, what I blog about should change. I’m not much one for official “resolutions” for the new year, but I’ve missed blogging here and I’m going to do my best to get on a more regular schedule again. Hello and Happy New Year! Long time no see.