Ingredients:
- 3 cups whole wheat elbow macaroni
- 2 cups milk
- 1/4 grated parmesan
- 1 1/2 cup shredded cheddar cheese
- 3 tbsp olive oil
- 3 tbsp flour
- 3 cloves garlic minced
- 1 small butternut squash
- 2 tsp sage
- salt and pepper to taste
- 5 slices bacon
- pumpkin spice
I love love love Fiona Apple. I want her voice and I love this cover of a Buddy Holly's song and she's great to listen to during this time of year and every time of the year.
Directions:
- Preheat oven to 375 degrees.
- Cut squash in half, sprinkle a dash of pumpkin spice top, place face down on a cookie sheet, cover in foil and bake for 45 minutes or until easily pierced with fork. Once done let cool the dice into cubes.
- Raise oven heat to 425 degrees.
- Bring water to boil in a pot, and cook macaroni as directed on package. Drain when finished.
- While macaroni cooks, cook bacon in a skillet, chop into pieces and place on paper towel and set aside.
- In bacon fat and olive oil fry up garlic, turn down heat and add flour mixing constantly so it doesn't burn. Slowly add milk and whisk until thick.
- Add cheddar and parmesan still whisking constantly. Once cheese is fully melted, add it to the macaroni noodles, along with bacon, sage and squash. Mix well.
- Dump macaroni in a baking dish, salt and pepper to taste then bake for 10 minutes.
- Serve!
Happy Eatings Everyone!
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