When asked, my cheese-phobic 5 year-old usually identifies Mac’n Cheese as his favourite dish. I know he loved the version served at his daycare, responsible among other things for introducing him to ketchup and grilled cheese made in the oven… Shudder.
So whenever I make Mac’n Cheese, he looks completely delighted, until he takes a bite. My version with homemade marinara and good cheddar just doesn’t pass mustard, evah, creating the impression he probably gobbled a watered-down version in said daycare. Doesn’t it seem as if what foods our kids eat outside the home can become the bane of our existence?
Which brings me to the second recipe I cooked from Sous le charme des courges et des citrouilles (“Charmed by squash and pumpkins”), the new cookbook from Chatelaine food writer Louise Gagnon. Her Butternut Macaroni may look orange and creamy but it only contains a half-cup of parmesan. Kiddo ate two, count them, two servings. Monsieur declared it my best Mac’n Cheese, then proceeded to inhale multiple servings as well.
For my part, I quite liked it, yet remain attached to the traditional Mac of my childhood. This version though has the advantage of healthiness and increased vegetable servings on the side. Enjoy.
Note: I had planned on cooking a different squash for every recipe excerpted from Sous le charme des courges et des citrouilles, but the Butternut Lasagna presented here left me with too much squash for my needs. So I recycled the leftovers into this macaroni; you may want to remember this recipe if this ever happens to you.