speaking of mac and cheese

[fizzgig]

winter squash mac and cheese from the joy of cooking

Serves 8 to 10

Preheat the oven to 350˚F. Combine in a medium saucepan and bring to a boil:

1 cup chicken or vegetable stock
1 1/2 cups milk or a combination of milk and cream
1 1/2 pounds firm-fleshed, orange winter squash (such as butternut, kuri, or pumpkin), peeled, seeded, and cubed
1 medium leek (about 8 ounces)
1 bay leaf
Turn down the heat and allow to simmer, covered, until the squash and leeks are very tender, about 10 to 15 minutes.

Meanwhile, bring a large pot of water to a rolling boil and cook until al dente, according to the instructions on the box:

12 ounces whole grain pasta

When the squash is tender, take off the heat, remove the bay leaf, and purée the mixture with an immersion blender or regular blender.

Whisk in until very smooth:
1/2 cup ricotta (whole milk or skim)
1/4 cup grated Parmesan

Stir in:
2 teaspoons smoked paprika, or to taste
Salt and pepper to taste

Toss the cooked, drained noodles with the sauce. Taste and season accordingly.

Melt in a small skillet over medium heat:
2 tablespoons butter

Add and sauté until browned and fragrant:

1/2 cup panko or bread crumbs
Salt and pepper to taste

Grease a 9x13-inch casserole or several individual dishes or ramekins. Pour in the noodles and top with the bread crumbs. Bake until heated through and nicely browned on top, about 20 minutes.

[Fortinbras Armstrong]

1. Sorry, but I don't want pumpkin anywhere near my mac and cheese

I realize that it's almost heretical for an American to say this, but I loathe the taste of pumpkin.

[Sentath]

3. How do you feel about Butternut Squash?

The sweetness is a nice contrast.

[Fortinbras Armstrong]

4. Loathe it n/t

[Auggie]

2. I've had variations of this ...

it's very good.