Suggestions for Mac n Cheese
Renée bought the spaghetti squash to make spaghetti squash and meatballs, but then found it unappealing. She passed it on to me. I thought it would be great, but my son did not. It sat on my counter for a few more weeks. We were going to make mac n cheese. If it works in spaghetti and meatballs, why not in mac n cheese? Cut, seeded, and roasted for about an hour, it blended in easily and added a wonderful rich nutty quality. Here's what it was blended into:boiled pasta and a roux (melted butter, flour, and milk) with every kind of leftover grated cheese we had (gouda, cheddar, pepper jack, blue, brie, meunster, and a few others whose labels were missing) mixed in till it was the consistency of fondue, plus a few dashes of Tapatío (Mexican hot pepper sauce). Then we layered the pasta mixture in a pan with two more layers of grated cheese: pasta mix, grated smoked gouda, pasta mix, grated aged cheddar. And we baked it for about a half hour.