Friday, April 24, 2009

Kath's Mushroom Mac-N-Cheese with Spinach and Butternut Squash Puree

What a lovely pasta, huh? It’s a grown-up mac-n-cheese, with the addition of sauteed mushrooms and greens! I made a few changes to the base recipe, I used up the last of my frozen butternut squash puree in the cheese sauce, swapped frozen spinach for the mustard greens, and added a couple slices of crispy bacon to the top.

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  • 8 ounces whole wheat elbow macaroni
  • 2 slices bacon
  • 8 ounces crimini or button mushrooms, washed and sliced
  • Cooking spray
  • 1 box frozen spinach, squeezed dry
  • 1 1/2 cups low-fat milk, divided
  • 3 tablespoons flour
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons red pepper flakes
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons kosher salt
  • 8 oz butternut squash puree
  • 3/4 cup shredded cheddar cheese
  1. Cook pasta as directed.
  2. Heat a large skillet on medium-high heat. Cook 2 slices of bacon, remove from skillet and drain. Add mushrooms. Cook for 5-7 minutes, until tender.
  3. Add spinach to mushrooms and cook 1-2 minutes more.
  4. Meanwhile, heat 1 1/4 cups milk in a sauce pan until hot but not boiling.
  5. Combine remaining 1/4 cup milk with flour, garlic powder, red pepper flakes, mustard, and salt and whisk together.
  6. Add spices with milk to the simmering milk and whisk in cheeses and squash puree, being careful not to let the bottom burn. Stir until cheeses are melted. foodblog 025
  7. Add pasta to vegetables and stir in cheese until combined. foodblog 026

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Recipe adapted from Kath & The Mushroom Channel

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1 comment:

Steph (I am Bee) said...

that looks delicious!!