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.
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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.
Remove from the heat and add the macaroni. Stir to evenly distribute the vegetables with the pasta. Set aside and start the bechamel.
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.
Recipe author: MJ of MJ's Kitchen