Let us continue on with the gourd theme, shall we?
First we brought you a hearty pumpkin baked oatmeal to warm up the chilly fall mornings. Next, we created a delicious roasted squash salad, perfect for lunch or a light supper. And lastly, a pumpkin seed bread that is great any time of day.
But sometimes, all you need is a large plate of comfort food – and that for me, is always something cheesy. And what better than mac and cheese to fill that comfort food void.
And this is so much better than your ordinary bowl of KD (although my husband may beg to differ). Loaded with our favourite gourd, squash, and lots of other roasted fall veggies – you can even call this a recipe makeover.
The cheese sauce is your basic flour, butter, and milk roux. Once combined, slowly adding your cheese in batches makes for easy melting and a luscious and very creamy sauce. Skim milk and strong cheeses helps keep the fat in check, and trust me, you will not be missing that orange powdered package one bit!
And, as if this dish couldn’t get any better, it’s a make-ahead and freezable meal. Can you imagine anything better than coming home to this for dinner? I don’t think so.
So yes, I think it is a good idea to continue on with the squash and pumpkin love over here. With some cheesy goodness thrown in for good measure, comfort food at it’s best!