Spicy Roasted Carrot Squash Mac 'n' Cheese
We Surprise The Adorable Couple Behind The Secret @MealsSheEats …
How To Make John's Blackberry-Ginger "House Call Mocktail | John…
What Happens In Your Body When You Eat Whole vs Refined Grains |…
How To Make Pho | Rachael Ray
How To Make Honey Soy Glazed Salmon | Dr. Ian Smith
Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…
Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring
Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…
How To Make Meatball Patty Melt Pizzas | Rachael Ray
Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…
Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…
Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …
Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…
How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…
How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…
Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …
Rach Makes Pho + Dr. Ian Smith's Honey Soy-Glazed Salmon
Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…
Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …
Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …
- 6 organic carrots, peeled and cut into 1-inch dice
- 1 1/2 pounds butternut, sweet pumpkin or other orange flesh squash, cut into 1-inch dice
- Natural cooking spray or olive oil, for drizzling
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper
- A little freshly grated nutmeg
- 1 pound macaroni with lines, such as penne or cavatappi or whole wheat short-cut pasta
- 4 tablespoons butter
- 3 round tablespoons flour
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dry mustard
- A few dashes Worcestershire sauce
- 2 1/2 cups milk
- 1/2 cup chicken stock
- 3 cups Red Leicester cheese or sharp yellow cheddar, divided
Place racks in upper and lower third of oven. Preheat oven to 425F.
Arrange carrots and squash on separate baking sheets and lightly coat in oil. Season the carrots with cumin, coriander, turmeric, paprika, salt and pepper. Season squash with salt, pepper and a little freshly grated nutmeg. Roast carrots and squash until tender, switching the trays in the oven once, until golden at edges, about 25 minutes.
Bring a large pot of water to a boil for pasta. Add salt and under-cook pasta by a minute or two -- it will continue to cook in the oven.
Melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Add shallots and garlic; season with mustard, salt and pepper and stir for a minute or two. Add Worcestershire then whisk in milk, bring sauce to a bubble then thicken to coat spoon.
Place half the roasted squash and carrots into food processor with chicken stock and pure. Whisk pure into milk sauce.
Stir 2 1/2 cups of cheese into sauce; combine with pasta and half the remaining carrots and squash. Transfer to a casserole dish and top with the rest of the roast carrots and squash and cheese.
Brown casserole in the hot oven or cool it and store for a make-ahead meal. If storing, bring the casserole to room temperature before baking at 375F until brown and bubbly.