Macaroni and Cheese with Greens and Squash
- 1/2 medium squash , peeled and cubed
- 6 cups washed , chopped kale or spinach
- 2 Tbsp butter
- 1 Tbsp olive oil
- Salt and pepper to taste
- 2 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups milk and 1/4 tsp salt
- 1 tsp prepared or dry mustard
- salt and pepper to taste
- 1 cup grated chedder , Swiss or Parmigiano cheese or a mixture
- 1/2 lb dry pasta , such as elbow macaroni, rigatoni or penne
For the sauce:
In a small sauce pan, bring milk to a boil, then set aside. In another saucepan, melt butter over low heat. Blend in flour and cook slowly, stirring, until the butter and flour froth together for 2 minutes without browning.
Remove pan from heat, and when butter has stopped bubbling, pour in hot milk and beat vigorously with a whisk to blend.
Set saucepan over moderately high heat and stir until sauce comes to a boil. Boil for 1 minute, stirring.
Remover from heat and add salt, pepper, mustard and cheese. Stir until combined and set aside.
In a large pot, boil water and cook pasta until tender but not mushy. In a medium skillet, heat butter and oil, over medium heat then add squash and 1/4 cup of water or stock.
Cover and cook for 5 minutes.
Add greens, salt and pepper to taste then cover and cook, stirring occasionally until squash is tender, about 12 minutes.
Combine cheese sauce and squash mixture with cooked pasta and serve!
Recipe NotesYou may also top with bread crumbs and grated cheese and bake for 20 minutes for a crispy-topped casserole!