Who doesn't love mac 'n' cheese? My version is satisfyingly familiar but elegant enough that you won't have to share it with your kids. If you don't like pork rinds, you can substitute bread crumbs for the topping. But if you have any sense of what is good in this world, you'll never reach for bread crumbs to make a crunchy topping again. I know there's a lot of pork rinds in this book (as in my life), but I figure, hey, if you find something you like, you should stick with it. Serve this with fried chicken, or at any meal where you want lots of sides.
Recipe courtesy of Edward Lee
Print
Kabocha Squash Mac 'n' Cheese with Pork Rind Crust
Total:
1 hr 40 min
Prep:
25 min
Cook:
1 hr 15 min
Yield:
8 to 10 servings as a side dish
Level:
Easy
Total:
1 hr 40 min
Prep:
25 min
Cook:
1 hr 15 min
Yield:
8 to 10 servings as a side dish
Level:
Easy

Ingredients

  • 12 ounces elbow macaroni
  • 1 1/2 cups whole milk
  • 1 cup chicken stock
  • 3 ounces sharp Cheddar cheese, grated
  • 3 ounces Colby cheese, grated
  • 3 ounces Pecorino Romano cheese, grated
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon grated nutmeg
  • 5 tablespoons crushed pork rinds (see note)
  • 2 teaspoons black sesame seeds
  • 1 small kabocha squash (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 

Directions

1. Preheat the oven to 375 degrees F. Butter a 4-inch-deep 9-by-12-inch baking dish or casserole.

2. Peel and halve the squash. Scrape out the seeds and membranes and cut into rough 1-inch cubes. Place them on a baking sheet, toss with the olive oil, and season with a little salt and pepper. Spread them out on the baking sheet and bake for about 25 minutes, or until the squash is fork-tender.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook for 8 to 10 minutes, or until cooked but still with a slight resistance to it. Drain the macaroni in a colander and cool under cold running water. Set aside.

4. Transfer the cooked squash to a blender, add the milk, chicken stock, three cheeses, and the butter, and blend on high to a smooth puree. Add 2 teaspoons salt, 3/4 teaspoon pepper, and the nutmeg and pulse to mix. Transfer the squash puree to a bowl, add the elbow macaroni, and mix thoroughly.

5. Transfer the mixture to the buttered baking dish. Sprinkle the pork rinds and sesame seeds over the top. Cover with foil and bake for 20 minutes.

6. Remove the foil, and continue baking until the mac 'n' cheese is lightly browned and crisp on top, another 25 to 30 minutes.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Cauliflower Mac N Cheese

Recipe courtesy of Rachael Ray

Mac 'N Cheese with Bacon and Cheese

Recipe courtesy of Tyler Florence

Broccoli and Cauliflower Gratin Mac n Cheese

Recipe courtesy of Rachael Ray

Crab Cake Mac N Cheese

Recipe courtesy of Rachael Ray

Penne ai Quattro Formaggi (Mac 'n' Cheese)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Macaroni and Cheese

Recipe courtesy of Tyler Florence

Glam Mac and Cheese

Recipe courtesy of Lorraine Pascale

Macaroni and Cheese, Indian-Style

Recipe courtesy of Bal Arneson

Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here