I don't have to tell you how much I love mac n cheese...in fact I think that I have told you all more than enough how a meal or snack of mac n cheese just does it for me. I am not a huge fan of messing around with a classic like mac n cheese...i mean...if it ain't broke and all that...but when I saw this recipe for a funked up (no you didn't just read that...read it again...slowly...)version of my all time favourite I just knew that it was time to get off my mac n cheese snobby high horse and try something totally different (butternut squash AND a crust!!!).
This mac and cheese is fantastic! It is jammed packed with roasted butternut squash that just seems to flake apart when mixed with the cooked pasta...and then topped with a crunchy green crust. When I bought the ingredients to make this Mac I was prepared to follow the recipe to the T...but one thing lead to another, cheese got eaten, basil totally wilted and well...you know. So when it came down to actually making the Mac I had to get a little bit creative, actually a lot creative.
The crust was made by finely chopping a handful of broccoli tops and an end piece of seeded bread and mixing that with a fair shake of chilli flakes and some olive oil. The pasta was no problem, but seeing as I halved the recipe I decided that half the pasta wasn't going to be enough for my greedy guts and upped it to 200g. The cheesy mixture was 100g grated cheddar and then about 3/4 of a cup of sour cream (2 Tbsp just didn't seem enough). Everything else was followed more or less to the letter.
I will definitely be making this again and urge you to too!