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| Butternut Chile Mac and Cheese |
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Butternut Chile Mac and Cheese is a subtle variation on the classic dish that works surprisingly well. Butternut squash adds another dimension to the flavor and texture, yet blends in so well most people will have trouble spotting just what is different about this version. And the chiles add an entirely different character to the flavor.
I made 2 different versions of this, one with mild green chiles and one with Pueblo Hots (Mirasol). My preference is to use the milds and more of them. That way you really get lots of that green chile flavor without being overpowered by heat. Don’t get me wrong – I really like the hot a lot, too, but there’s just something about a dish with lots of green chile taste all blended with cheese and bacon and the flavors that perfectly enhance those green chiles.
This makes a massive amount – enough for about 12 people. I was going to freeze half of it, but …. it got eaten.
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| Butternut Chile Mac and Cheese
Ingredients
- 12 oz macaroni (any kind)
- ½ large whole Butternut squash
- 1 onion, chopped (about ¾ cup)
- 5 tbsp butter
- 3 tbsp flour
- 1 tsp ground mustard
- 2 cups whole milk
- salt & pepper
- 1½ cups diced mild green chiles (or 1 cup hot)
- 6 strips bacon
- 1½ cups grated sharp Cheddar Cheese
- ½ cup grated Parmesan Cheese
- ½ cup Panko breadcrumbs
- ¼ tsp poultry seasoning
Instructions- Cook the macaroni until al dente, then rinse and set aside.
- Preheat oven to 400 degrees. Cut the butternut squash in half lengthwise and place cut side down in a baking dish in water about ¼ inch deep. Roast until fork tender, about 20 to 30 minutes, Check periodically to make sure it doesn't burn. Set aside to cool, then mash with a potato masher or fork.
- While the macaroni and squash are cooking, fry the bacon in a large skillet until crisp. Put the bacon on paper towels to drain.
- Drain off all but about 2 tbsp bacon fat, then saute the onions in the bacon fat over medium heat until soft and golden brown. Remove them to a plate and set aside.
- In the same skillet, Melt 4 tbsp of butter over medium low heat. Sprinkle in the flour and ground mustard and slowly cook, stirring constantly. As it thickens, gradually add the milk, stirring constantly to keep blending until you get a thick, smooth roux. Add about a half tsp salt and ¼ tsp freshly ground pepper.
- Gently stir in the mashed butternut squash, then the Parmesan cheese and the Cheddar cheese. Crumble in the bacon and stir in the green chiles. Finally stir in the macaroni (if your skillet isn't large enough, you'll have to do this in 2 batches).
- Pour into a 9" x 13" baking dish. In a small bowl, blend the poultry seasoning with the Panko bread crumbs. Melt the remaining tablespoon of butter and blend in with the breadcrumbs, then sprinkle over the mac and cheese.
- Bake for about 20 minutes or until the crumbs are golden and the edges bubbly.
- Serve right away.
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Have a hot week!
Anita
303-316-8002
anita@denvergreenchili.com |
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