Squasharoni And Cheese Food

BUTTERNUT MACARONI AND CHEESE (WITH SQUASH)

Steps:

• preheat oven to 425.
• combine squash, olive oil and salt and pepper.
• roast squash for about 40 minutes until it's tender and getting lightly browned.
• reduce oven temp to 350.
• meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
• stir in flour 2 minutes.
• add milk and bring to a boil, whisking until thick.
• stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
• add squash, smashing with a whisk until desired consistency.
• cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.

CRACKARONI (MACARONI AND CHEESE)

Steps:

• Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish.
• Melt butter over medium heat. Add flour for a light roux.
• Stirring constantly, gradually add the milk, cooking until thickened.
• Add pepper, salt and sugar, mixing thoroughly.
• Add Velveeta cubes and stir until melted.
• Add sour cream and cottage cheese, stirring until well combined.
• Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking.
• Spread cheddar cheese over the top.
• Sprinkle with paprika.
• Bake at 350 for 45-50 minutes.

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
• While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
• Add the flour and cook with the onions a minute or two more.
• Whisk in the stock, then add the squash and cook until warmed through and smooth.
• Stir in the cream and bring to a bubble.
• Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
• Drain the cooked pasta well and combine with the sauce. Serve.

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Preheat oven to 375°F.
• Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
• Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
• Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
• Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

GOURMET BUTTERNUT SQUASH MACARONI & CHEESE

Steps:

• Season the squash with salt and pepper as desired.
• Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
• Roast until the squash is tender (fork-able) them remove from oven and cool.
• I guess if you're using frozen squash, you can skip the next step.
• Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
• Cook pasta al dente in salted water, and drain.
• For the sauce: Melt butter in a heavy-bottomed saucepan.
• Whisk in the flour and dry mustard.
• Add the milk slowly, whisking continuously until smooth.
• Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
• Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
• Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
• To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
• Sprinkle the topping evenly over the pasta.
• Bake at 350 until golden brown, probably 25-35 minutes.

SQUASH CASSEROLE WITH CHEESE AND BACON

Steps:

• Preheat oven to 350.
• Cut squash into cubes and boil with onion until tender. Drain well and mash.
• Add remaining ingredients, except for enough cheese and cracker crumbs to top, and mix well.
• Pour into buttered casserole dish and top with remaining cheese and cracker crumbs.
• Bake at 350 for 30 minutes or until brown and bubbly.
• Let stand 5 minutes before serving.

SQUASHARONI AND CHEESE

Steps:

• Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
• Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
• In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
• To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
• Incorporate with the flour and dry mustard.
• Add the milk and cream, and stir together. Raise the heat a little.
• Add the 1/2 cup of squash puree and fully blend it inches.
• Blend in the white pepper and nutmeg.
• Add the shredded cheese gradually, stirring every time, until fully melted inches.
• Keep stirring on medium-low heat until thickened.
• Pour over the macaroni and squash in the mixing bowl and mix together.
• Serve with a fresh parsley spring and enjoy the awesome nutty flavor.