Gorgonzola Butternut Squash Mac and Cheese

A couple of weeks ago I had 163 site views on one day. Whoever you are, thank you!

Ironically, now that I am blogging about food less, all my site views are my food posts. ?!?!?!

I failed (again) at 31 Plays 31 Days. I actually drafted or initiated 9 plays, but only 4 made it up here (sorry about the number convention I am (ab)using). And then life started flaring up again, so I stopped posting — a nasty habit I must try harder to break.

To get back into it I will post a recipe, and still try to keep under my self-imposed 500 word limit even with all this front material.

One more thing: Improvisation Greek Yogurt Rice Pudding readers, not sure why that post is so popular, but I love you too.


Gorgonzola Butternut Squash Mac and Cheese

If you have Mark Bittman‘s How to Cook Everything (Vegetarian), this is a further modification of the Nutty Bleu variation. I halved the recipe and subbed the squash for some of the pasta.

Salt (for the pasta water)

1 cup milk (anything from 1% to half and half)

5 peppercorns

1/4 tsp nutmeg

4-5 oz  elbow, shell, ziti, or other cut pasta (I used Penne)

2 tablespoons butter

1-2 tablespoons all-purpose flour

1/4 c Grated Fontina

1 /2 cup crumbled Gorgonzola

1/2 pound diced cooked butternut squash.

1. Heat the oven to 400°F. Bring a large pot of water to a boil and salt it.

2. Heat the milk with the peppercorns and nutmeg in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. Undercook the pasta in the boiling water to the point where you would still think it needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.

3. In a small saucepan over medium-low heat, melt 2 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the peppercorns from the milk add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk, and continue to do so until all the milk is used up and the mixture is thick and smooth.

4. Pour this sauce over the pasta, stir in the squash and pour into a baking dish. Fold in the crumbled Gorgonzola, then scatter the Fontina over it. Bake until bubbling and melty, 15 to 20 minutes. Serve piping hot.


You will want to eat all of it. Go ahead. If you don’t, please know that the leftovers will go a little gray because of the ‘bleu’ in the gorgonzola. Still totally edible, just ugly.


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