Broccoli-Basil Mac and Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
• olive oil
• 1 bunch of basil, stems removed
• 2 slices good brown bread, stale or dried out in the oven
• 1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
• 4 tablespoons creme fraiche or sour cream
• ~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
• ~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
• a large handful of (yellow) cherry tomatoes
• 3 cups / 300 g dried (whole wheat) macaroni elbows

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Toss the squash chunks with a drizzle of olive oil, spread on a baking sheet, and roast 20 to 25 minutes until tender and lightly browned.

2. Meanwhile, if the bread is not fully dry, bake it on a second sheet for 5 minutes. Tear it into pieces and pulse in a food processor into coarse crumbs.

3. Toss the crumbs with a little olive oil, spread on a sheet, and toast in the oven 8 to 10 minutes until golden. Set aside.

4. Bring a large pot of water to a boil. Add the macaroni and cook 6 minutes, then add the broccoli and cook 3 to 4 minutes more until both are just tender. Drain, reserving a splash of the cooking water.

5. Heat a little olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook 3 to 4 minutes, shaking the pan, until they blister and soften. Set aside.

6. Put half the basil leaves in a blender with a splash of olive oil and a splash of water, and blend until smooth. Keep the remaining leaves whole.

7. Mash half of the roasted squash in a saucepan over low heat. Stir in the creme fraiche and both grated cheeses until melted and smooth, adding a splash of reserved cooking water to loosen.

8. Add the drained macaroni, broccoli, remaining squash, and blended basil to the cheese sauce and stir gently to coat. Fold in the tomatoes and whole basil leaves.

9. Spoon into a serving dish, sprinkle the toasted breadcrumbs over the top, and serve warm. Optional: broil 2 to 3 minutes until the crumbs are deeper golden.