Butternut Squash Macaroni & Cheese

There is something about an afternoon spent in the kitchen that relaxes me like nothing else. That feeling of, like, almost serenity, doesn't compare to the high I get from running, the relaxation from a good massage or even the euphoria from the perfect bite of cupcake. Whirling around my kitchen like a spinning top, splattering surfaces with remnants of whatever is on my spatula, stuffing spoonfuls into my boyfriend's mouth for "tastes" (which is just code for validation), puts me at ease. Sure, I make a huge mess, I wear myself out and I end up with a sink full of dishes... But I also feel accomplished. Satisfied. Inspired. And full.

One of the things I love to do is simply open my fridge and my cupboards and see what speaks to me. Lately, my garden has been driving my kitchen activities. I have a butternut squash plant that has been going nuts, so all things squash have been coming out of my kitchen. This recipe is one that I adapted from a much heavier Rachel Ray version... And it didn't last more than 2 days before it was gone.

Butternut Squash Macaroni and Cheese

Ingredients

• 1lb penne or elbow macaroni

• 4 tbsp butter

• ½ medium onion, finely chopped

• 1 clove garlic, minced

• 4 tbsp flour

• 2½ cups milk

• 10 ounces (2½ cups) shredded cheddar cheese, or a combination of cheddar and gruyere

• 1 cup cooked, pureed butternut squash, from ½ medium squash

• ⅛ tsp nutmeg

• ⅛ tsp pepper

• salt, to taste

For topping:

• 1 cup fresh breadcrumbs or panko

• 2 tbsp minced fresh parsley (or 1 tsp dried)

• 1 tsp lemon zest, optional

• 2 tbsp melted butter

• ½ cup shredded cheddar cheese

Procedure:

1. Preheat oven to 375 degrees.
2. Cook pasta in a large pot of salted, boiling water until al dente (for elbow macaroni, that’s about 7 minutes, for penne, more like 10). Drain and set aside.
3. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add flour and cook, stirring constantly, 1 minute. Gradually whisk in milk, a bit at a time.
4. Bring sauce to a boil over medium-high heat, then reduce to low and cook until thickened slightly, about 5 minutes.
5. Add shredded cheese, whisking until smooth. Whisk in butternut squash puree, nutmeg, pepper, and salt to taste. Add pasta to the sauce and stir to evenly coat. Transfer pasta to a buttered 2 quart baking dish.
6. In a medium bowl, combine all topping ingredients and sprinkle evenly over pasta. Transfer dish to oven and bake until topping is golden and sauce is bubbling at edges, about 20 minutes.