This recipe is based on one that Fine Cooking emailed out after the New Year (you know, healthy resolutions and all that). The original recipe is from a book by Ellie Krieger, called The Food You Crave: Luscious recipes for a healthy life, which I don’t own, but maybe I should! Anyway, I’ve changed the recipe around a lot, (less cheese, added onions) but the basic idea was hers, and I think it works great. Try this if you’re feeling adventuresome but want something sort of comfort-foody, and especially make it if you have squash in your freezer!
1 16-oz. box elbow macaroni (I like to use whole-wheat)
1 large onion, minced
1 teaspoon olive oil
1 teaspoon salt
30 oz. frozen puréed winter squash, thawed
3 cups skim milk
6 oz. grated extra-sharp cheddar cheese (about 2 cups)
1 ½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ cup fresh bread crumbs
¼ cup freshly grated parmesan cheese
1. Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and return to the pasta pot.
2. Meanwhile, sauté the onion and salt in the olive oil in large pan until soft. Add the milk and squash and cook over low heat, stirring occasionally until the mixture is almost simmering. Remove the pan from the heat and stir in the cheddar, mustard, and cayenne. Add more salt to taste—you will probably want to add more salt to make up for the cheese that isn’t in there. It’s OK if it gets grainy—the pasta will absorb the sauce and it’ll turn out just fine. Pour this mixture over the macaroni and stir to combine. Pour into baking dish.
3. Combine the bread crumbs and Parmesan in small grinder and grind until combined. Sprinkle over the top of the macaroni and cheese. Bake until piping hot in the center, 30 to 40 minutes (on the longer side if you made the dish earlier in the day, before baking it). If the topping isn’t nicely browned, broil for 3 minutes so the top is crisp and nicely browned.