Harvest Macaroni and Cheese

As I was reading magazines today at my hair appointment, I ran across a recipe of macaroni and cheese with squash. Yummy! I had two squash at home to use up

so I decided us them up in macaroni and cheese which actually sounded really good to me. So, I call this Harvest Macaroni and Cheese and also added mushrooms and green onions to it.

Makes 6

3 cups winter squash
8 ounces macaroni of choice or pasta, I used rotini

2 slices bacon
3 green onions, thinly sliced
8 ounces cremini or button mushrooms, sliced
2 Tbsp. flour
1 cup milk
1/4 tsp. salt
1/4 tsp. pepper
6 ounces fontina cheese, shredded (1-1/2 cups)

1. Bake the squash in the oven. I will put the whole squash in the oven and let it bake in one piece, then remove it from the oven and let it cool. Depending on the size, it will take from 1-2 hours at 350 degrees. It's done when it feels soft to the touch. While it cools, prepare the rest of the recipe.

2. Cook pasta according to package directions; drain.

3. Cook bacon in a pan until crisp.

4. Drain on paper towel. Once bacon has cooled, dice coarsely.

5. In the same pan, add the green onions and mushrooms. Cook until tender, about 5 minutes.

6. Sprinkle flour over mushroom mixture. Cook and stir 1 minute.

7. Add milk, salt and pepper.

8. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

9. The squash will be cool by now so cut the squash in half and scoop out the middle part of seeds and stringy stuff, discard.

10. Scoop out the rest of the squash and put in a bowl.

11. Add the squash into the mushroom mixture.

12. Stir into mixture until well dispersed.

13. Add pasta to mushroom/squash mixture. Gently fold to combine.

14. Transfer half of the pasta mixture to a 2 quart rectangular baking dish with nonstick cooking spray.

15. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon.

16. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through and cheese is melted.

Comments

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