Butternut Mac-n-Cheese

Made WAY too much sauce ( I guess I’ll try adding broth and wine to make a soup with the leftover). Very bland so I added a couple of tablespoons of Dijon mustard, garlic powder, dried minced onions and shallots and Penzey’s Justice seasoning. But my main complaint is the recipe did not say to add water to the pan when roasting the squash. This differed from other recipes that include roasting squash but I followed the directions as published and my Pyrex pan exploded in the oven. I researched and read that just a few drops of juice oozing from the squash while cooking can cause thermal shock if there is no water in the pan. I guess I should be glad the pan shattered while the squash was cooking instead of having to clean up 10 servings of wet, gooey macaroni. But because I was following their instructions it would be nice if the NYT bought me a new Pyrex pan.

I wish I had read the comments before making this. My first indication that something was off was the proportions for the roux and how thick it was. My second was the amount of milk, and then I read that only half the sauce was needed. I also totally burnt the milk. Not sure how to get 7 cups of milk to boil without scalding the bottom. A little garlic powder and smoked paprika are going a long way to cover up the burnt milk taste, and we’ll see how I improvise over the next few days as I continue to eat this.

The amounts were off for me—I would up with about double the cheese sauce I needed, and the sauce itself was very milky, more like bechamel. I would do half the flour/butter/milk and the same amount of cheese next time. Liked the butternut squash flavor though!