Have you ever thought about what you would order for your last meal on death row? Many countries actually observe this bizarre tradition. The tradition allows the prisoner to order a very special last fodder, before going to the slaughter.
Well. I know this is a strange thing to bring up, especially on a Thursday, but I have thought about what my last meal would include. And Mac and cheese would be my delicacy of choice on the orange plastic tray. It would be smothered in cheese, butter and bacon grease. It would be probably nothing short of 14,932 calories. And it would be extremely palatable.
The problem is, we live in a world where we have to get up the next morning and have a clear conscience about our blood vessels. At least I feel I need to. As a nurse, I have a photographic memory of the lining of my arteries since my cardiac days. Yea. I better keep this recipe healthy.
In addition to my over-active medical brain, my tiny one-year-old daughter is an eating-machine. She eats more then Drew and myself combined. So I wanted it to be really tasty and REALLY healthy. "Not possible" you may be thinking. Well I plan to prove you dead wrong. No pun intended.
Behold. The best tasting mac and cheese ever!!!! With lots of sneaky substitutions, tasty alternatives, amazing flavors, bold spices, and four fall veggies. You'll be licking the bowl. And thanking the Good Lord you get to see another day. So you can eat the left-overs tomorrow, of course.
Amazing Mac and Cheese Pot
1 onion
4 carrots chopped
4 celery sticks chopped
1 lb macaroni
1 butternut squash peeled and chopped.
1 cup shredded cheddar cheese
1 cup milk (I used coconut milk but any milk will do)
1 box vegetable broth
1/2 cup white wine
2-3 teaspoons salt
1 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon dried parsley
1 teaspoon celery salt
2 teaspoons minced garlic
1 cup water
Boil, drain, and puree butternut squash. Set aside. Use the squash water and the box of vegetable broth to boil macaroni al dente.
In a separate pan, sauté chopped onion, chopped celery sticks, and chopped carrots with all of the spices. When the veggies are soft, deglaze the pan with the wine. Allow to simmer 2-3 minutes. Add 1 cup of water and simmer another minute or two.
Meanwhile, add pureed butternut squash to the cooked macaroni pot (There will be some water and broth that the macaroni is still sitting in, that is okay). Add in the milk. Stir.
Add in the pan full of veggies and liquid. Add in the cup of cheese. Stir and cook on low just a minute or three, until the cheese has melted and all ingredients are incorporated.
Serve hot with shredded cheese on top.
Love Y'all and Enjoy!
Ashley