I hope you all had a safe and happy Halloween this week! We enjoyed a little neighborhood party, with pizza and wine (bourbon for me, of course) and when it started getting dark, the kiddos dragged us away for trick or treating. And now here we are in November and that seems to mean full speed ahead to the holidays. With Halloween just barely behind us, we’re already being bombarded by all things Christmas. And poor lonely little Thanksgiving is getting lost in the shuffle. Not in my house! Sure, we maybe don’t have a ton of turkey decorations, not compared to our pumpkin and Christmas haul, but I do not decorate for Christmas until I’ve come out of my food coma from Thanksgiving. Which can take days… So since we’re in November and since that means the next holiday is Thanksgiving, I’m going to focus on that. Starting with this kale and butternut squash mac and cheese that I’m utterly obsessed with. This veggie mac and cheese, you guys. It’s everything I could ever want it to be. It’s loaded with vegetables, coated in a creamy, cheesy sauce and topped with buttery breadcrumbs that bake up nice and browned and crispy. You won’t want to stop eating it. And I won’t stop you! So let’s get cooking.
Recipe Notes:
Pasta: You can use a small elbow pasta, a medium shell pasta, orecchiette or another small shaped pasta. Whole wheat or regular are both fine. Cheese: My kiddos love just some classic cheddar cheese in their mac and cheese, but you could also do a combination of cheddar and Gruyere or cheddar and mozzarella. Or use an Italian style blend cheese. You can prep this ahead of time. Make the mac and cheese through step 9. When you’re read to bake it, take it out of the fridge while the oven is pre-heating. Add the breadcrumb mixture, then bake, adding 5-10 minutes to the cooking time. Want a bit of spice? You can stir in ¼ teaspoon cayenne pepper when you add the cheese and salt and pepper. You can also add some hot sauce at the table (I do this so the kids can have the un-spicy version).
This totally works on its own as a vegetarian main dish but you can also pair it will baked chicken or my balsamic pork tenderloin with thyme. Or turkey, of course, if you’re serving this at Thanksgiving Finally, let’s talk about how to store any leftovers. (This makes a big batch - enough for 8 people as a side dish. Feel free to adjust the recipe up or down to suit your needs.)
Storage & Reheating Tips:
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheating: You can reheat leftover single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it’s nice and hot. The crunchy bits on top will be softer, but it’s still delicious. You can also reheat in a casserole dish in the oven but it takes longer to get really warmed through. Freezing: Leftovers also freeze great! Simply let the mac and cheese cool down, then transfer to a freezer safe plastic bag or container, label it, and keep in the freezer for 4-5 months. Defrost it overnight in the fridge and then reheat in the microwave or in a small casserole dish (details above). The crunchy breadcrumb topping will lose its crunchy, but it’s still delicious.
I’ve also got this round-up of 45 Thanksgiving side dishes if you’re ALL about the sides like me.
And check out our favorites like classic green bean casserole and the best ever Thanksgiving dressing. We couldn’t have the holiday without them!
And whether it’s for the holidays or just a delicious family dinner, I hope you’ll give this kale and butternut squash mac and cheese a try.
Enjoy!
XO,
Kathryn
Pasta: You can use a small elbow pasta, a medium shell pasta, orecchiette or another small shaped pasta. Whole wheat or regular are both fine.
Cheese: My kiddos love just some classic cheddar cheese in their mac and cheese, but you could also do a combination of cheddar and Gruyere or cheddar and mozzarella. Or use an Italian style blend cheese.
You can prep this ahead of time. Make the mac and cheese through step 9. When you’re read to bake it, take it out of the fridge while the oven is pre-heating. Add the breadcrumb mixture, then bake, adding 5-10 minutes to the cooking time.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
Reheating: You can reheat leftover single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it’s nice and hot. The crunchy bits on top will be softer, but it’s still delicious. You can also reheat in a casserole dish in the oven but it takes longer to get really warmed through.
Freezing: Leftovers also freeze great! Simply let the mac and cheese cool down, then transfer to a freezer safe plastic bag or container, label it, and keep in the freezer for 4-5 months. Defrost it overnight in the fridge and then reheat in the microwave or in a small casserole dish (details above). The crunchy breadcrumb topping will lose its crunchy, but it’s still delicious.
