Tuesday, November 14, 2017

Butternut Squash Mac 'n' Cheese

If you made the croutons from last post (to use up your basic bread) but didn't use it all up, there's still another chance to eat it.

How, you might ask? Simply crush 'em up for a quick-and-easy mac and cheese topping.

This stuff is so creamy and delicious!



  • 2 cups cooked, pureed butternut squash
  • 12 ounces veggie noodles, cooked al dente*
  • 2 onions, thinly sliced
  • 8 Tbsp. butter, divided
  • 2 Tbsp. flour
  • 2 cups milk
  • 2 cups sharp cheddar, shredded
  • 1/2 cup panko or bread crumbs (again, crush up those croutons!)

  1. After all the ingredients prep has been done (see the ingredients list above), saute the onion with two tablespoons of the butter.
  2. Add 2 more tablespoons of butter, carefully whisk in the flour and cook until the flour taste is gone.
  3. Preheat oven to 350.
  4. Stir in the milk and the squash. If you want, puree this mixture. Heat through.
  5. Add the cheese and cook until melted. Stir in the noodles.
  6. Pour into a 9-by-13-inch pan.
  7. For the topping, quickly saute your panko or bread crumbs. Sprinkle over the mac and cheese.
  8. Bake until browned and bubbling, about 15 to 20 minutes.
*Drain the cooked noodles and run cold water over them. This helps to stop the cooking.

Tuesday, November 7, 2017


Here's the awesome thing about croutons: they're meant to be crunchy. 

That means if you've made homemade bread (like, say, the basic bread from my last post) and it's going stale, there's a way to make 'em tasty again.



  • Bread
  • Oil
  • Salt and pepper, to taste
  • Garlic powder, to taste

  1. Preheat oven to 350.
  2. Cut the bread into cubes and toss with the oil, salt, pepper, and garlic powder.
  3. Cook until the pieces are crunchy (the time will vary, but maybe 15 minutes or so).

*the amount of oil, salt and pepper will depend on the amount of bread you have. But don't worry - croutons are easy!