Do you have the same menu every year for your Thanksgiving dinner? Or do you switch things up from time to time? I've asked this question many times, and it seems people like to have the tradition of the same menu from year to year. My family is the same! We have all of our favorite Thanksgiving dishes, and it just wouldn't be Thanksgiving without them.
For many families, there's one dish that falls squarely into that category, and that's mac and cheese. It just wouldn't be Thanksgiving without it, right? Um... well... not for everyone. Full disclosure... as much as I LOVE a fabulous mac and cheese and all its variations, it has never been part of my family's traditional menu. I guess my Mom always figured we have mashed potatoes, sweet potatoes and stuffing.. why would we need another starch? But hey, who am I to judge??? So that's why I decided to come up with a new "Thanksgiving" version of mac and cheese.
I added some roasted vegetables and some fresh herbs, but still kept it ooey and gooey, just the way mac and cheese should be. It turned out to be absolutely delicious! And it's definitely good enough to be included in one's holiday menu. It goes perfectly with your roast turkey or ham. Maybe this will be your NEW traditional holiday mac and cheese! who knows? It could happen!! Hope you like it!
1 lb diced butternut squash
1 small head cauliflower, broken into florets
1 red bell pepper, seeded and cut into chunks
olive oil
salt and pepper
1 lb cavatappi pasta
4 tbs butter
1/4 cup flour
4 cups milk
8 oz Velveeta cheese or American cheese
8 oz Sharp Cheddar cheese, shredded
8 oz Swiss cheese, shredded
1 tbs brown mustard
1/2 tsp thyme leaves
1/2 tsp finely chopped rosemary leaves
2-3 scallions, sliced
1/2 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
Heat oven to 400ºF.
Place diced squash, cauliflower, and peppers on a sheet tray. Drizzle generously with olive oil. Season with salt and pepper. Toss well to coat. Spread out to a single layer. Roast in oven for about 30 minutes. After they've finished roasting, remove from oven, and reduce oven to 350ºF.
Meanwhile in a large pot of heavily salted water, boil your pasta until al dente. Drain, set aside.
In a sauce pan, melt butter. Add flour, and whisk to combine. Continue to whisk and cook the flour for about a minute or two, then add the milk, whisking to break up any lumps. Add cheeses, mustard, and herbs, continuing to stir until thickened.
Now it's time to assemble.
Place roasted vegetables in a large greased casserole dish along with drained pasta. Stir in cheese sauce and sliced scallions until well combined. Sprinkle bread crumbs and Parmesan cheese over all. Sprinkle some dried parsley over the top, for a little color, if desired.
Place casserole dish in the oven for 30-45 minutes or until bubbly. Remove from oven and let stand for about 15 minutes.
Tips:
You can butter your bread crumbs, if you like, but I had some olive oil left on the roasting pan, so I just used that. Or just sprinkle them dry. It'll all work!
Adding 4 cups of milk may seem like too much, but just trust the process! Your final dish will be the perfect texture. No one wants a dry mac and cheese!
When using shredded cheese in a dish, it's always best to buy the block and then shred it yourself. The pre-shredded cheese has a coating on it so it won't clump, but then it doesn't melt as well. Just FYI!
Not a fan of butternut squash? Add whichever roasted veggies you like! Any kind of root vegetables would work well here. Could even do broccoli or sauteed spinach. All good!
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