Tuesday, November 9, 2010

The Mac And Cheese

I have to give my friend, Sarah Richardson, some credit for the creation of this dish. She made a mac 'n cheese with butternut squash a few weeks ago that filled my soul with squishy delicious comfort, joy, and inspiration - the best kind of comfort food! So I took Sarah's idea and ran with it... here is my mac 'n cheese in the making.

From left to right, top to bottom, here's what's goin' on: sauteed chanterelles and baked delicata squash, onions pepper and sausage frying in a liberal amount of butter, cheddar cheese, and pasta. I made a cream sauce with all that butter plus some flour and milk, then added the cheese and everything. Topped it all of with some breadcrumbs under the boiler and here's the finished product.

IMPORTANT EDIT: I totally failed to remember the most brilliant part about Sarah's Squash-Mac-n-Cheese! She actually substituted the squash puree for the roux! More squash means less carbo-coma!


  1. I was delighted to read the edit....now I can try this with less guilt ridden angst.

  2. I made this tonight and it was lovely. Miya liked it.(except when she tasted an onion!) Thank-you, thank-you oh wonderful chef!!