Two Hearty Winter Mac 'n Cheeses

Two winter veggie versions of Mac n Cheese to get you through the long, cold nights.

Cold Season Mac n Cheese

1/2 lb. of pasta
1 lb. of ground lamb (or beef or chicken)
1 bunch of Kale, coarsely chopped
1 turnip
1 butternut squash
1 tbsp Olive Oil
2 tbsp butter
2 tsp dried thyme
1/2 medium onion, diced
3 tbsp flour
2 cups chicken broth
1 cup half and half
2 cups cheddar cheese
1/2 cup Parmesan cheese
Nutmeg

Pre-heat the oven to 400.

Cut the butternut squash in half and scoop out seeds. Place on a roasting pan with a thin layer of water. Roast the squash until the top collapses - about 40 minutes. Once roasted, scoop out the flesh.

Meanwhile, peel the turnip and grate it in a food processor. Add the meat to a pan and begin to cook on medium-high heat. Once the meat begins to brown add the kale and turnip to the pan and cook until the meat is cooked through and the kale is bright green.

While the meat is cooking, add the oil and butter to a pan. Once it's melted, add the thyme and onion. Cook the onions for a minute then add the flour and cook while stirring for another minute or two. Whisk in the stock and then the squash. Once it's evened, stir in the cream and bring the sauce to a bubble. Stir in the cheese and season with salt, pepper, and nutmeg.

Mix the pasta, meat & veg mixture, and sauce together.


Hearty Mac n Cheese

1 box of Mac n Cheese
4 strips of bacon
1 bunch of kale, coarsely chopped.

Make the mac n cheese per directions (or use the recipe above. You can make the sauce with or without the squash. If you don't use the squash, cut the amount of broth in half and/or use milk for all or some of it).

Cook the bacon as you like - as for me, I'm a microwave kind of girl.

Saute the kale in olive oil until bright green.

Mix together. Grate in extra cheese if you like.