Macaroni and More

My kids are pretty good about eating vegetables. I have stopped taking credit for any positive behaviors, since I am trying to stop blaming myself for the negative ones. Kids become who they are, and I try to influence them and let go of control. Profound, eh? Well, the connection here is that a vegetable-enhanced cheese sauce for macaroni is a great idea and I can’t take credit for that either.

Baked Macaroni and Cheese
Inspired by Deceptively Delicious by Jessica Seinfeld
Recipe adapted from Martha Stewart Everyday Food
Serves 8

• 1 stick unsalted butter
• 1 lb elbow macaroni (about 3 cups)
• 1/4 cup all-purpose flour
• 1 tsp dry mustard
• 2 cups whole milk
• 2 cups butternut squash purée (15 oz can)
• 8 oz (2 cups) grated sharp cheddar or other cheese(s)
• 1 tsp Worcestershire sauce
• 6-8 oz ham, diced (or use hot dogs or chicken sausage)
• 2 cups frozen peas (optional)
• Salt and pepper 
• 4-6 slices white sandwich bread
• 3 Tbsp almond meal
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme (optional)
• 1/4 tsp paprika
• 1/4 tsp salt

Preheat oven to 400
Butter a 13×9 inch baking dish.
Boil pasta in large pot, with water (4 qt) and salt (1 Tbsp kosher). Stop cooking at 2 minutes short of al dente. Reserve 2 cups pasta cooking water. Drain and cover the colander.
In empty pot, melt 4 Tbsp butter. Add flour and dry mustard powder and cook, whisking for 1 minute. Whisk in milk, and squash purée. When sauce is smooth, slightly thickened, and very warm, remove from heat and stir in cheese, gradually, stirring until melted. Stir in Worcestershire sauce and salt and pepper to taste. (Start with 1 tsp salt.)
Stir pasta into pot with sauce, along with ham and peas. Adjust consistency with reserved pasta water – it should be saucy, not too thick. Pour pasta mixture into baking dish.
Tear bread slices into quarters, and place in blender (in batches if it gets too full.) Process on a low “pulse” setting until very coarse crumbs form. (About 3 cups) Transfer to a large bowl. Stir in almond meal, garlic powder, paprika, thyme, and 1/4 tsp salt. Melt remaining butter, drizzle over crumb mixture, and toss until well combined. Scatter crumb topping evenly over the casserole.
Place baking dish on a rimmed baking sheet if there is any danger of overflow. Bake for 15 – 20 minutes until sauce is bubbling and topping is golden brown. Cool 5 minutes before serving.