What’s better than homemade macaroni and cheese? Here’s a recipe that is creamy, rich and has a crunchy topping that is irresistible! (Awesome Gluten-Free option too.)
Adding cubes of Butternut Squash and Apples makes for an interesting, updated Fall Macaroni and Cheese. Adds interest and depth of flavor.
Italian Chiocciole shaped pasta or Italian Gluten-Free Penne makes an irresistible dish!
Ah – comfort food at it’s finest.
I’ve been making this classic dish for more years than I can count. My kids can attest to this recipe – a far cry from the boxed variety with its “dry cheese packet.”
Now, we can use the best ingredients and create the ultimate macaroni and cheese.
Ingredients do matter!
I use Italian pasta… either regular (organic; extruded with bronze dies) ~
or gluten-free (organic; al dente texture.)
Aged cheddar cheese will give the sharpest bite. Richer and nuttier than its younger counterparts. Look for a cheddar that is aged 3 years. I have also added a gouda cheese to the recipe. I found “Chouda” at Fairway Market and loves it’s bright color, drier texture and sharp flavor – it’s a mix between Cheddar & Gouda.
Feel free to try your favorite cheeses – but note how they melt, and the assertiveness of flavor – sharp is best in my opinion.
For Fall – I’ve added roasted cubes of butternut squash and apples. Just love how vegetables and fruits add a depth of flavor and interest – really… wonderful additions!
This is really an easy recipe!
Cook pasta, in the meantime make “white sauce” ~ start with a roux of butter and flour, add milk (see recipe for great tips!), stir until thick and smooth – then stir in cheese off the heat.
Add cooked al dente pasta, toss well – add roasted butternut squash and apple cubes.
Add mixture to a buttered baking dish – top with reserved grated cheese and broil until good & crunchy.
Broiling the top lends such a rich cheesy flavor! You could, I guess bake the whole pan to achieve that bubbly brown color, although the pasta would overcook.
Enjoy this timeless recipe,
Karen
