There's something totally and completely fabulous about mac n cheese in the winter time -- its warming, filling, comforting, satisfying and all around delish. It is the perfect meal for a January evening, isn't it?
Why not play up the root vegetables that are in season and go with a roasted parsnip, turnip, and butternut squash mac n' cheese this evening?
What goes into this dish? A whole heck of a lot of ingredients but it's not that complicated!
Whole Wheat Penne
1 Parsnip - cubed
1 Purple Top Turnip - cubed
1/2 Butternut Squash - cubed
1 cup of Comte cheese grated
1 cup of Gruyere cheese grated
1/2 cup of Parmesan grated
Vermont Butter and Cheese's Cultured Butter - 1 large stick
1 cup Buttermilk
2 eggs
EVOO
Sea Salt
Black Pepper
Thyme
Marjoram
Sage
This is a few step process of a dish. Preheat the oven to 350, once warm, place the cubed root vegetables, tossed with EVOO, sea salt and a drizzle of the herbs in an oven safe dish to roast for approximately fifteen minutes or until they are just starting to get lightly golden brown. While the veggies are cooking, boil the water for the pasta and cook till al dente. Melt the butter in a separate skillet. Next up combine the pasta, buttermilk, eggs, melted butter and the majority of the cheese with the penne pasta. Then mix in the root vegetables and place in the oven safe pan you plan to cook the dish in. Top with extra cheese and a drizzle of EVOO, a sprinkle of each of the herbs, some sea salt and black pepper and place in the oven for twenty five to thirty minutes till the top is golden brown. Pull out and enjoy! It sure will warm you from the inside and out.
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