Ingredients
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1 small Kabocha Squash
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2 tablespoons Olive Oil
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Kosher Salt
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freshly ground Black Pepper
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12 ounces Elbow Macaroni
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1½ cups whole Milk
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1 cup Chicken broth
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3 ounces sharp Cheddar Cheese
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3 ounces Colby Cheese
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3 ounces Pecorino Romano Cheese
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2 tablespoons Unsalted Butter
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½ teaspoon grated Nutmeg
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5 tablespoons crushed Pork
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2 teaspoons Black Sesame Seeds
Directions
Steps
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1
Done
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Preheat the oven to 375°F. Butter a 4-inch-deep 9-by-12-inch baking dish or casserole. |
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2
Done
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Peel and halve the squash. Scrape out the seeds and membranes and cut into rough 1-inch cubes. Place them on a baking sheet, toss with the olive oil, and season with a little salt and pepper. Spread them out on the baking sheet and bake for about 25 minutes, or until the squash is fork-tender. |
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3
Done
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Meanwhile, bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook for 8 to 10 minutes, or until |
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4
Done
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Transfer the cooked squash to a blender, add the milk, chicken stock, three cheeses, and the butter, and blend on high to a smooth puree. Add 2 teaspoons salt, ¾ teaspoon pepper, and the nutmeg and pulse to mix. Transfer the squash puree to a bowl, add the elbow macaroni, and mix thoroughly. |
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5
Done
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Transfer the mixture to the buttered baking dish. Sprinkle the pork rinds and sesame seeds over the top. Cover with foil and |
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6
Done
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Remove the foil, and continue baking until the mac ’n’ cheese is lightly browned and crisp on top, another 25 to 30 minutes. |
