The base of this mac and cheese is a mornay sauce made from butter, flour, whole milk and nutty gruyere cheese flavored with a bit of chopped fresh rosemary. The roasted deep reddish-orange flesh is sweet and is the perfect contrast to salty and nutty gruyere cheese.I roast additional squash to pile the mac and cheese into for a fun seasonal serving dish.
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I made this for dinner tonight and we loved it. We couldn’t find kabocha and substituted with acorn squash, which turned out perfectly. Thanks for the recipe.
I’m so glad you enjoyed! So glad it worked with the acorn squash too – they’re similar so that’s a great swap! Thanks for sharing Carolyn!