Mac and Cheese, at last!

~Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.~

-Jim Davis

One thing I remember vividly is the taste of Macaroni and Cheese.  I have not been able to reproduce this childhood favorite, thus far.  I don't know about you, but all those boxed vegan Mac 'n Chreeze attempts are just not good.  So I decided to branch out, bring in some new flavors, and see what I end up with.  

I veganized a Rachael Ray recipe for Butternut Squash Mac and Cheese, and it turned out so much better than I expected. This recipe uses the vegetable and herbs to kick up the flavors, so that the fact the cheese is imitation does not affect the taste.  I highly recommend making the vegan version for both of you, but if carnivore is similar to mine, then you'll probably have to make two. 

Ingredients

• 1 pound macaroni with lines, such as tubatini or mini penne rigate (make sure egg free)
• Salt
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter (earth balance)
• 1/2 medium onion (I used one shallot, since I'm not a huge onion person)
• 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish (dried works, too)
• 3 tablespoons all-purpose flour
• 2 cups chicken stock (change to vegetable stock)
• 1 (10 ounce) box frozen cooked butter nut squash, defrosted
• 1 cup cream or half-and-half (original soy milk)
• 2 cups (8 ounces) sharp Cheddar, grated (Follow Your Heart cheddar)
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls  (Follow Your Heart mozzarella)
• 1/4 teaspoon ground nutmeg, eyeball it
• Black pepper

Directions

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.

Drain cooked pasta well and combine with sauce, top with thyme leaves picked from remaining sprigs.