Acorn Squash Macaroni and Cheese Recipe

Acorn Squash Macaroni and Cheese

Acorn Squash Macaroni and Cheese Recipe

Course Main Course
Cuisine Macaroni & Cheese
Prep Time 15 minutes

Ingredients

  • 1 small acorn squash about 1 cup
  • 2 cups of elbow macaroni
  • 2 tablespoons butter divided
  • 1 tablespoon flour
  • 1/2-3/4 cup milk
  • 2 cups cup sharp cheddar cheese
  • 1/3 cup panko bread crumbs
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Place cut-side down on a microwave-safe dish; cover and microwave for 10-12 minutes, or until tender.
  4. Flip squash over so it is cut-side up. Place 1/2 tablespoon of butter in the center of each half.
  5. Cover and microwave on high for 2-3 minutes.
  6. While the squash is in the microwave, cook noodles according to package directions.
  7. In a large sauce pan over medium heat, melt remaining butter and stir in the flour.
  8. Whisk in the milk until ingredients are thoroughly combined.
  9. Stirring frequently, cook until mixture thickens.
  10. Remove from heat. Add cheddar cheese and stir until mostly melted.
  11. The acorn squash should be about ready now.
  12. Caution: Be careful, as the squash is going to be very hot.
  13. When the squash is tender, remove it from the microwave.
  14. Using a pot holder if needed, scoop out the insides of the squash and stir in to cheese mixture.
  15. Fold in the pasta until evenly coated.
  16. Pour into greased 9″x9″ dish. Sprinkle bread crumbs and mozzarella cheese on top.
  17. Bake for 15-20 minutes.

Recipe Notes

This dish may look a little weird, but don’t worry, yours won’t look like that. Monkey and I had just made Rainbow Pasta, and decided to use that when we made this recipe. Original recipe: chocolate & carrots Acorn Squash Macaroni and Cheese

Hawaiian Cookie Balls Recipe

Hawaiian Cookie Balls

Hawaiian Cookie Balls

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 32 servings

Ingredients

  • 1 can (8 ounces) crushed pineapple in juice undrained
  • 1 package (3.4 ounces) vanilla flavor instant pudding
  • 40 square shortbread cookies finely crushed (about 3 cups)
  • 1-1/2 package (4 ounces each)4 oz. each white chocolate (6 oz.), white chocolate broken into pieces, melted
  • 3/4 cup coconut flakes

Instructions

  1. Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 minutes.
  2. Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
  3. Refrigerate 20 minutes or until firm.

Recipe Notes

Kraft also listed some handy tips for making whese cookie balls: How to easily dip cookie balls: Add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with fork letting excess chocolate drip back into bowl. Use a food processor to finely crush the shortbread cookies. For uniformly sized balls, use a mini cookie dough scoop to measure out the cookie mixture for each ball. Original recipe: Hawaiian Cookie Balls