Monday, November 14, 2011

Four Cheese Squash Macaroni

I have been coming across a lot of mac and cheese recipes that incorporate squash. I happened to have some squash and cheese that needed to be used up. The cheese maybe didn't need to be used up but being a true Wisconsin girl there is never a shortage of cheese on hand and I love mac and cheese!

I hate it when mac and cheese is too soupy or too dry. For my first time making mac and cheese with out a recipe, this turned out splendidly. It was just the right creamy consistency of cheese to noodle ratio. The squash and onions add a bit of sweetness and is contrasted excellently by the sharpness of the Gorgonzola and goat cheese. If you don't think you are a Gorgonzola fan, I would strongly recommend trying it here. The Gorgonzola just adds a much needed bite and saltiness. I am very pleased with how this turned out and hope you enjoy it as much as I did!

1 pound pasta (penne, rigatoni, spirals, fusilli etc.)
1 medium onion
1 medium squash
2 tablespoon olive oil
6 tablespoons unsalted butter
4 tablespoons flour
2 1/2 cups 2% milk
1 cup heavy cream
10 oz goat cheese
1 1/4 cups (5oz) grated  fontina cheese
1 1/4 cups (5oz) grated Havarti cheese
1/2 cup (2oz)  Gorgonzola cheese
2 cups fresh bread crumbs


  1. Preheat oven to 400F. Peel and cut squash into 1-inch cubes. Toss with a tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet and cook for 30mins or until fork tender. Maintain oven temperature.
  2. Meanwhile, slice the onion and place in a small skillet with a tablespoon of butter and a tablespoon of olive oil over medium-low heat. Sprinkle with a pinch of salt and pepper. Cook for 15-20 minutes until golden and softened. They may start to stick or the pan may turn brown, that is okay. If they start to look dry add a splash of water.
  3. Bring a pot of water to a boil and cook the pasta to al dente (under cooked, about 2 minutes less than normal).
  4. Combine the bread crumbs with 2 tablespoons of butter and a 1/4 cup of Havarti and fontina. 
  5. In a medium pot heat 3 tablespoons of butter over medium heat and add 4 tablespoons of flour, whisking constantly until thickened and golden. Add both milks and increase heat to medium-high. Whisk until combined and small bubbles form around the edge, reducing heat to medium until thickened.
  6. Add the remining fontina, Havarti,Gorgonzola and goat cheese. Stirring until melted. Add the onions, squash and noodles stirring to combine. Pour the mixture into a baking dish and top with the bread crumb and cheese mixture. Place in the oven and cook until the top is melted and golden (about 10 minutes). Enjoy!

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