Are we sick of winter squash yet? Too bad, because thick-skinned roots, tubers and squash are here for the long haul.
Apparently I am fond of butternut squash bakes and crumbles, as evidenced by the Figs in My Belly archives. To that I say, never enough! Continue reading
What to do when you have a nearly full jug of milk in the fridge and you have to use it before it goes bad? Mac and cheese.
I tried to balance the heaviness of a dish like mac and cheese by using whole wheat pasta and 1% low fat milk instead of whole milk. Serve with lots of colorful veggies to further balance out the full-fat creamy delicious cheeses, butter pats, and bread cube topping.
I roasted carrots and parsnips in the oven (cover them for the first 15 minute so they get nice and tender and glazed). For the broccoli, I rinsed it, and with the water still clinging, placed it on a plate , covered it with another plate, and steamed it in the microwave for about 2-3 minutes. And for fun, I sliced a few quick-pickled kirby cucumbers. Veggie Love!
Not pictured, but leftovers reheat well with a little hot sauce dabbed on top!
adapted from Smitten Kitchen, Originally from Martha Stewart
Serves 5-6
1/2 stick of butter (4 tablespoons), divided
3 thick slices bread (I used sourdough), crusts removed (I like to nibble on the crusts later, so I save them!), cut into bite-sized cubes
2 3/4 cups milk (I used 1% low fat milk)
1/4 cup all-purpose flour
1 teaspoon course salt
pinch of each: ground black pepper, fresh grated nutmeg, old bay
roughly 3 cups shredded cheese: I used a mix of Gruyere cheese and a fancy smoked Gouda (cheddar is more classic mac and cheese)
1/2 pound whole wheat pasta (I used fusilli)
1. Preheat oven to 375°F. Butter a pie dish or 8 in x 8 in pan; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour the melted butter into the bowl with the bread, and toss. Set the bread cubes aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, old bay, 2 1/2 cups of the cheeses. Set the sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the pasta until the outside is cooked and the inside is underdone, 2 to 3 minutes. Transfer the pasta to a colander, rinse under cold running water, and drain well. Stir the pasta into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1/2 cup cheese and the bread cubes over the top. Bake until golden brown, about 30 minutes (or until browned). Transfer the dish to a wire rack for 5 minutes; serve.
Figsinmybelly 