Overall, I would definitely make this recipe again - and it might even earn a spot on my Thanksgiving menu. Based on what I served myself, I anticipate it would actually serve between six and eight people. However, in the end, I don't know if it truly made that many servings. The recipe is also intended to feed 12 people, which made it come out to less than $4 per serving if you had to buy every ingredient.
I spent about $43 on ingredients for the recipe but I needed to buy some pantry staple ingredients you likely already have on hand, like butter, milk, and flour. However, I really enjoyed the texture of the dish, thanks to the thick, cheesy sauce and the layer of toasted breadcrumbs that added the perfect amount of crunch. I thought that the butternut squash and cheddar cheese were both overpowered by the sauteéd onions, which cut through everything with their buttery, rich flavor. I thought the onions packed a ton of flavor - although, I do believe the onions could have been almost too flavorful. I've made baked macaroni-and-cheese recipes by celebrity chefs Ina Garten and Martha Stewart in the past, but I greatly preferred this recipe.
Gradually stir in milk and bring to boil cook and stir until thickened, 3 to 5 minutes. Whisk in flour cook and stir for 2 minutes. Melt 3 tablespoons butter in a medium saucepan over medium heat. Grease a 2-quart casserole dish with cooking spray. I really enjoyed the finished macaroni and cheese. Preheat the oven to 350 degrees F (175 degrees C).
0 kommentar(er)
