As I mentioned in my previous post,  Mac n’ Cheese has been haunting me. The world is telling me to eat more of it or something LOL

So here are three recipes I wanted to share with you:

CRISPY MAC AND CHEESE CUPS
by Bobby Deen

INGREDIENTS

Butternut Squash Puree:

• 1 pound butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt
• Black pepper

Mac and Cheese:

• 1 pound whole-grain elbow macaroni, such as Barilla Plus
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup lowfat (1-percent) milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground mustard
• Big pinch cayenne
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded pecorino cheese
• Nonstick cooking spray, for greasing

Topping:

• 1 slice whole-grain bread, toasted
• 2 tablespoons grated Parmesan
• Canola oil, for drizzling
• 1/4 cup chopped parsley, for garnish

Special equipment:

• Twelve 6-ounce ramekins

DIRECTIONS

For the butternut squash puree: Preheat the oven to 350 degrees F.Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper. Roast until tender, 25 minutes; allow to cool slightly. Transfer to a food processor and pulse until smooth. Measure out 1 1/2 cups puree.

For the mac and cheese: Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in.

Meanwhile, melt the butter in a large saucepan. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne. Stir in the Cheddar, pecorino and 1 1/2 cups squash puree and cook until the cheese is melted. Pour the cheese sauce into the drained pasta and mix well.

Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess.

Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet.

For the topping: Put the bread in a food processor fitted with a steel blade and pulse until the bread is in fine crumbs. Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil. Bake until the crust becomes golden and crispy, 12 minutes.

Garnish with chopped parsley and serve immediately.

• 4 cups dried macaroni
• 1 whole egg
• 1/2 stick (4 tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 heaping teaspoons dry mustard (more if desired)
• 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
• Salt
• Seasoned salt
• 1/2 teaspoon ground black pepper
• Optional spices: cayenne pepper, paprika, thyme

DIRECTIONS

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it’s still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

MACARONI AND CHEESE AND SLIDERS BAR

INGREDIENTS

• 1 pound thick-cut peppered bacon
• 3 yellow onions, halved and sliced
• 3 tablespoons butter
• 8 ounces gorgonzola
• Cooked sliders and/or macaroni and cheese, for serving