Hello critters! Today we're talking comfort food.
Here's what I use
Butternut squash (a quarter is enough, so 1 medium-sized butternut should give you 4 servings) (pre-cook it if you can, it saves a lot of time)
Pasta (any type of tube-shaped will do)
Butter
Cream cheese
Mozzarella cheese (shredded)
Red cheddar cheese (shredded)
Salt (table for the pasta water, celery salt for the mash part, it adds a nice kick)
Smoked paprika
Turmeric
Here's what I do
To save time for when I'll need it, I cut the butternut squash in quarters and cook it in the oven for 25-30 minutes at 180°C. That way I can peel off the skin more easily when the squash has cooled down. Then I store it in a tub in the fridge until it's time to get cookin'!
Now for the actual prep, I take a quarter of the butternut squash and cut it in cubes. I put them on a cooking tray and back in the oven it goes for about 15 minutes at 180°C. I don't add anything to it but feel free to rub it in oil and add herbs for more flavour.
While the squash is getting roasted, I start cooking the pasta. As you’ve probably heard from every chef on YouTube, the most important part is to properly salt your water. Be generous, don’t turn it into the ocean though. I set my timer for the recommended cooking time.
As the pasta is slowly running out of time, I check on my squash. If it looks crispy on the outside but not totally wrinkled like an over-tanned grandma, it’s ready. I put the cubes in a plate and get mashing. A regular potato masher works wonders, but a fork will do too. No cube shall survive, they all must turn to mush.
When the pasta is done, I put it aside and keep about 2 tablespoons of pasta water in the pot. I add the mashed butternut and mix it together, cooking on low heat.
Now I get the dairy ingredients. (If you’re vegan or lactose-intolerant, you can use whatever substitutes float your boat.) Keep the pot on low heat. I add a slice of butter, not too thin but not too thick either, it’s really up to personal taste here. Mix it in. I add two good scoops of cream cheese. Mix it in. A pinch of celery salt, a dash of smoked paprika and un soupçon de curcuma, parce que le curcuma c’est bon pour ce que t’as. (Basically, a little bit of turmeric.) Mix it all to get a nice creamy texture.
(If it so pleases you, now would be the time to add garlic powder, ground pepper, whatever delights your taste buds.)
Regarding the cheese part, I like shredded mozzarella because it melts well, and red cheddar for the taste. I’d say 1 cup mozzarella, ½ cup cheddar. Mix it in, still on low heat, and watch your cheesy monster come to life.
Time for the pasta to join the party. I fold it in as much as I can to get the mash around and inside the tubes. Let it become one, one big mess.
I put the mixture into a small cooking dish since it’s only for me. I add more cheese on top, enough to cover it all in width and length. And into the oven for about 12 minutes at 150°C, while I do the dishes.
It should come out with a grilled-ish top, but it you like it more simply melted and bubbling, 8 minutes should do. On to a plate to avoid getting burned, et voilà !
Now for the backstory.
I love mac n’ cheese so damn much. When I was studying abroad in Missouri, I used to have the Kraft cups on a regular basis, probably weekly. When I came back to France, I started making my own from scratch. Homemade changed the game forever. I experimented with different types of cheese, different flavours for a suprising yet nice kick, different textures, and I got to a point where I was known for my mac n’ cheese. Looking online for more and more ideas to perfect it, I found a version with butternut squash as a way to make it a bit healthier and trick your kids into eating more vegetables. What a genius idea! Since I liked butternut squash, why not try it? Needless to say, it was approved. Combining those two delicious foods to make one super delicious dish was a great decision.
This year, I’ve been trying to eat more vegetables since I won’t eat less pizza and fries. Quarantine has been good for me in the sense that I’m home a lot so I can cook for myself a lot and make sure I do eat my greens (and other good stuff that make the body go “weeeeeeeeeee”). In conclusion, butternut mac n’ cheese is a good way for me to trick myself into eating my favorite comfort food with a healthy twist.
Crispy leaves and mozzarella sticks 🍁
Nicky 🦊
PS: I am aware of my privilege of being able to afford healthy food and looking after my diet. I wish capitalism wasn't such a b*tch.
Comments