Another food adventure has ensued tonight. One that left my kitchen a mess but my tastebuds happy.
I’m all for trying to revamp classic recipes and trying new things. Today I added VEGETABLES to mac n’ cheese. But as you can see from the picture (my breadcrumb topping skills are still in need of work) there is no greenery. So where are the veggies? Well, they’re in the cheese sauce.
I found this recipe on pinterest via pinch of yum.
I followed it, mostly, but added some hot sauce, crumbled some bacon, threw in some garlic, and used different cheese. Also, my hand mixer didn’t get it as smooth as the recipe calls for (I don’t have a blender) but it got the job done for the time being. Having three pots on the stove (an electric stove mind you. Which I hate) with limited counter space seemed to be there greater challenge, however.
Aside from that, the sauce came together quite nicely. Pro tip: add to a baking dish and bake for 30 minutes. It really made the cheese “cheesy” for lack of a better word.
So due to the lack of blender the consistency is a little like almost whipped mashed potatoes but the flavor is spot on. If I didn’t know there was butternut squash in here I would never have guessed.
I’d make this again, with the appropriate kitchen appliances, and maybe add something else to it next time. I’ve done buffalo chicken mac n cheese and I bet it could work with this as well.
And, I mean, I don’t have kids yet but when I do have them this is a sneaky way to get in some vegetables (maybe my mom should have used this when I was a kid). I guess it’s another check in the new recipe column!