This year’s calabacitas recipe – Calabacitas Macaroni & Cheese.
It’s late summer and here in New Mexico the markets are loaded with lots of fresh summer squash, corn and green chile. So as you may remember from previous years, this combination of fresh vegetables means that it’s calabacitas time. This year’s calabacitas recipe is a fusion of two delicious comfort foods – calabacitas and macaroni and cheese.
Instead of just a cheesy pasta dish, calabacitas mac & cheese is cheesy pasta with pieces of sautéed summer squash, onion, sweet corn and roasted green chile. All of this goodness is topped with breadcrumbs and more cheese, then baked for 30 minutes to yield a crispy topping sitting on top of creamy pasta and vegetables. You can make a small batch of calabacitas just for this dish or use leftover calabacitas from another meal. Either way, you’re going to love this mac & cheese!
Serve as a vegetarian meal or a side dish. Personally, it is so good, that we haven’t found the need to serve it with anything else except maybe a few slices of homegrown tomatoes.
A traditional mac & cheese with the added goodness of New Mexico calabacitas – a mix of summer squash, green chile and corn. Serve as a vegetarian meal or side dish.
*See Kitchen Notes for more information and related links.
- 1 1/2 cups uncooked elbow macaroni
- enough water to cook the pasta
- 1 tsp. salt
- 1 generous cup diced yellow squash*
- ½ cup diced onion
- ½ – 1 cup chopped roasted green chile*
- 1 cup corn kernels
- 4 Tbsp. unsalted butter, divided 1 T and 3 T
- 3 Tbsp. flour
- 1 1/2 cups milk
- 1 cup half & half
- ¼ tsp. mustard powder
- ¼ tsp. ground white pepper
- ¼ tsp. salt
- 1 ½ cup sharp cheddar cheese grated
- 1 cup Pepper Jack cheese grated
- 1 cup bread crumbs* or Panko.
Start the water with 1 tsp. salt for the macaroni. When it comes to a boil, add the macaroni (stirring frequently to keep it from sticking) and cook until it is "almost" done (before it is al dente'). While the macaroni is cooking, start cooking the calabacitas.
When the pasta is ready, drain and transfer into the skillet with the calabacitas. If the calabacitas aren't cooked yet, add a small pat of butter to the hot pasta and let melt, stirring to coat the macaroni and to keep it from sticking.
Melt 1 Tbsp. butter in large skillet over medium low heat. When the sizzling of the butter has reduced, add the onion and squash. Cook for 3 – 4 minutes or until the onion is translucent.
- Add the chopped green chile and corn. Cook, stirring for 1 minute.
Remove from the heat and add the macaroni. Stir to evenly distribute the vegetables with the pasta. Set aside and start the bechamel.
- Preheat the oven to 350°F.
In a saucepan, melt 3 Tbsp. butter over low medium heat. Add the flour and whisk into the butter until smooth.
Slowly add 1 cup of milk, a little at a time, whisking to incorporate the milk into the roux (butter/flour mixture) and to keep the roux from clumping.
Add the rest the remaining milk and cream, whisking constantly for a smooth sauce.
Continue to heat over a medium low heat, simmering and whisking the mornay for about 10 minutes, until it starts to thicken. Don't let it get too thick because it will thicken even more when baked.
Whisk in the mustard powder, white pepper and salt. Reduce the temperature to a low setting.
Set aside a generous 1/2 cup grated cheese for the topping.
To the sauce, add the remaining cheese, a little at a time, stirring until it has melted. Remove from the heat.
Pour the mornay sauce into the skillet with the vegetables and pasta. Stir gently to combine all ingredients.
Butter the bottom and side of an oven-safe casserole dish then transfer the macaroni mixture to the dish.
Top with the breadcrumbs, then the rest of the cheese.
Transfer casserole dish into the hot oven and bake for 30 minutes or until the cheese is nicely brown.
Remove from the oven and let rest 15 minutes before serving.
Squash – We prefer yellow squash, but you can substitute with any summer squash or a mix.
Roasted Green Chile – The amount of green chile is dependent on the spiciness of the chile and how spicy you want this dish. I find 1/2 cup medium hot works great. When the chile is medium or medium-mild, I use 1 cup of chile.
Bread Crumbs – Run a couple of slices of stale bread through a food processor for the breadcrumbs or use Panko bread crumbs.
Just an FYI – Something I learned recently from A Chef’s Life is the difference between bechamel and mornay sauce. Bechamel is a sauce made with a blond roux of equal butter and flour, then milk added to make a sauce. Once you add cheese, you have a mornay sauce. Who knew? I didn’t.
For the past few years, I have introduced you to the traditional New Mexico calabacitas dish as well as several dishes that incorporate calabacitas (like this macaroni & cheese). I’ve been dished up everything from my version of calabacitas to calabacitas cornbread, soup, tacos and enchiladas. Below are links to all of the other calabacitas dishes you’ll find here in my kitchen. I hope you’ll try them all.
Really liked this! I realized I was out of green chili but did have some chilis in adobo and subbed that in which worked fine. Threw in a little goat cheese at the end too.
Have you ever froze this? Wondering if I made multiple dishes if it would freeze well!
Bethany, I have never frozen this, but I have frozen other pasta dishes that thawed quite well. What I would suggest, if you do freeze it, let it completely thaw in the refrigerator, not in the microwave or oven. If you froze it in an oven safe dish, you could let it thaw then heat in the oven. It would probably turn out almost like the original. Thanks for your question. If you try this, please let me know how it works. Cheers, MJ
I love how this mac and cheese works with the addition of the chili! What a great recipe MJ! Perfect comfort food!
Ciao,
Roz
Thanks so much Roz! This one is a real keeper if I do say so myself. 🙂
This sounds so good. I’ve never had a mac-n-cheese with stuff in it, but i have a feeling that the squash, onion, and definitely the chiles, belong there.
Thanks Jeff! Oh yes, I’m sure some people find it quite wrong to add stuff to mac & cheese, but hey, sometimes you just have to give it a go. 🙂
Mac n’ cheese is always a favorite in our house and I love this late-summer version! Great way to change it up and to get in a few of those extra vegetables. It looks really delicious!
Thanks Amy! At first I thought the vegetables were going to overtake the mac & cheese, but they were just right. 🙂
When the boys were younger, my husband would make mac & cheese with them and the biggest part of it was coming up with new and different versions. We’d all anticipate the surprise and the ever-changing dish, trying to guess the mystery ingredients. This is a whole new twist. I’m not familiar with Calabacitas and enjoying the discovery of this veg version; the seasonality of the squash is perfect, and the bechamel sounds so yummy and satisfying. Beautiful dish MJ.
Thanks Kelly! I don’t make mac & cheese a lot, but it has always been the same until I tried this version. I think you’re going to like this. It gives you a sense of eating healthy even though it’s mac&cheese. 🙂
What fun! Love, love, love the idea of the mystery ingredient! What were some of those mystery ingredients?
I am so excited to try calabacitas mac and cheese because I love pasta; it is one dish for my taste. Thank you so much for sharing this recipe. I hope it comes well thanks for the post.
Thank Clara! I hope you enjoy it as much as we do. It’s a keeper. 🙂
What a great recipe. I love this calabacitas version. You have so many fun ways to do them!
Thanks Abbe! I agree, there is so much one can do with calabacitas.
Oooh, I love this jazzed up mac and cheese!! Adding veggies gives some great flavors and texture—and this sounds totally irresistible!
Thanks Liz! I think it’s going to become my regular mac & cheese. )
I have no idea what calabacitas is but it sure looks like a very scrumptious dish. So tempting!!
A simple calabacitas consists of summer squash, corn and roasted green chile. I love the basic dish but I also love incorporating those three ingredients in other recipes like this Mac & cheese. These ingredients really add a lot of flavor to whatever dish they are in. I hope you give it a try some day. Thanks!
MJ, this is a great way to use up those summer squash from the garden and one I know my husband will vote for! Topping it with breadcrumbs and cheese takes it over the top. Love it!
Thanks Judy! After a few a bites and coming up for a breather, my husband told me that he didn’t want Mac & cheese any other way from now on. 🙂 So I’m sure yours will enjoy it as well.
MJ, just when you thought mac and cheese couldn’t get any better! This looks divine! Mac n cheese with corn and chilies – bring it on!
Thanks Kelly! Obviously a chile lover. 🙂
We are pretty much twinning on our latest blog post! I make mac and cheese very often but it’s usually kept plain and now I need to try this Calabacitas mac and cheese.
Thanks Kankana. You’re right…we both were having pasta and cheese moments this week. 🙂 Your baked pasta with chicken bolognese looks delicious!
For me it looks like one of those rare vegetarian dishes that would make me forget there’s no meat or fish! It must be fantastic, especially with fresh corn. Adding fresh corn to different dishes is a quite recent discovery in my cooking experience and every time it’s soooo excellent ! Before I used to eat it only grilled/boiled on the cob… I had no idea I was losing so many delicious options! Anyway, I love this summery dish!
Thanks so much Sissi! Oh yes, this dish does make you forget or just not care that it’s meatless. 🙂 Growing up in the south with a grandfather who grew corn, we put fresh corn in everything and sometimes, mother would just make a pot of fresh corn. It was SO GOOD! Every summer I buy lots of corn on the cob and remove the kernels to freeze for the winter. That way I have it for soups and many other dishes.
Absolutely amazing MJ . Absolutely shared 🙂
Thanks Darlin!
What a wonderful vegetarian dinner that needs little else to satisfy. I would just have some end of summer sliced tomatoes too 🙂
Thanks Susan! Gotta love those one pot meals. BTW – my husband and I challenged ourselves to eat vegetarian at least 4 times a week back in January and I must say that we have don’t quite well on that challenge. I only cook a meat once a week and we’ll have a couple of meals with it, but the rest is meatless. It’s been a challenge but we’re pleased with the outcome so far. 🙂
MJ, great minds think alike. It’s a delicious pasta bake topped with breadcrumbs kind of day. We just went to the farmers market and have squash and everything to make this. In addition, we bought a few heirloom tomatoes for on the side. Delicious and I bet this lasted you a couple of days too. Love the cook once and eat twice idea. Take Care
Thanks Bobbi! I guess we were both looking for some real comfort food. 🙂 Actually we got 2 large meals from this and a smaller lunch. Normally it should have given us 6 regular servings, but how often does one get mac & cheese. 🙂 Hope you enjoy and have a wonderful weekend.
I have never had calabacitas…this looks incredibly delicious and comforting. A perfect family meal, MJ.
Thanks Angie! The actual calabacitas dish is must healthier, but because it’s normally just squash, chile and corn, it’s easy to incorporate into other dishes.
This looks like a great recipe that is a little different than our traditional calabacitas! I would suggest using Patty Pan squash because they hold texture better than the other varieties.
On a side note, I recently acquired an air frier and have been really enjoying so many new things! Zucchini chile cakes, ‘fried’ zucchini or pickles, crab cakes…. Maybe you have some recipes that can be adapted?
Thanks Christa! I personally don’t use zucchini in anything because it gets way to mushy. I find yellow squash holds up better, but haven’t tried patty pan. I’ll give it a try!
An air frier? I didn’t know they had them for anything but popcorn. Interesting. Will have to look into that because I love fried pickles! Hope you’re doing well!!!
Mmmm, mac ‘n cheese. Love the stuff, and this looks like a really nice version. Over-the-top flavor, and reasonably healthy, A few slices of tomatoes would be a great side for this — super idea. Good stuff — thanks.
Thanks John. I know – who doesn’t like mac & cheese? Yes, it is “reasonably” healthy, but not as much as I would like. That just makes it a “special” dish that we make after several weeks of being good. 🙂
Tis the season for some calabacitas! This is comfort food at it’s finest, my friend! Love the combination with Mac and Cheese. Like you, I could make this my whole meal.
It certainly is! My summer squash is finally producing a little bit. I grow it for the purpose of having some type of calabacitas dish. 🙂 Thanks and have a great weekend.
MJ your blog is looking amazing! I love this layout! Your Calabacitas Macaroni and Cheese looks wonderful – I really like all the delicious veggies you’ve included! I’d love to see you over at Hearth and Soul if you have time. Hope you had a good long weekend!
Thanks so much April! The redesign went easier than I thought, but then I found a great template. Glad you like it and glad you like this mac&cheese. I don’t think my husband will have it any other way now. 🙂 I will post it next week to the Hearth and Soul list. This week has already gotten away from me. Have a great weekend!
Thank you for bringing this post to Hearth and Soul, MJ! I had a lovely weekend. I hope you did too!
You are most welcome and thanks for keeping the Hearth and Soul going all of these years!
I am so excited to try your calabacitas mac and cheese recipe! My son’s new girlfriend, a vegetarian, comes home with him for “beans night”. So I am learning new cooking combinations. Thank you!
Thanks so much Angela! You have beans night also? 🙂 This is a great dish for a vegetarian, but really – who doesn’t like mac & cheese? 🙂 Hope you all like it.