Grown-up Macaroni and Cheese
- 1 pound elbow macaroni, cooked (with ample salt in the water) and drained
- 1 chunk raclette, trimmed of rind and chopped into small pieces
- Small amount of creamy blue cheese (I used a little hunk of leftover cambozola), cut into small pieces
- some heavy cream (about 3 Tablespoons)
- some butter (about 3 Tablespoons)
- 3 zucchini squash, thinly sliced in half-circle shapes
- 1 acorn squash, roasted
- 1 bunch of broccoli, steamed, drained, then chopped into small pieces
- 3/4 pound mushrooms, thinly sliced
- meat from 1 Amish rotisserie chicken, chopped into small pieces (omit for vegetarians)
- a little olive oil
- When the pasta is finished, empty out the pot and put it back on the burner over low heat.
- Put the butter in the bottom of the pot, pour in the cream, and add the cheese, stirring frequently to prevent any scorching or other troubles.
- In a large skillet, saute the mushrooms and zucchini in olive oil. Season with a little fresh-ground pepper. Saute until they are nicely browning and the zucchini is getting soft.
- When the cheeses are melting nicely into the cream and butter, scrape the acorn squash out of its shell and mix into the pot. Add the cooked pasta, mixing well.
- Add the sauteed mushrooms and zucchini and the steamed broccoli.
- Add the chicken pieces, if you're using them, and mix it all up.
- (I'm contemplating an added step of putting it in a baking pan covered with parmesan and other Italian cheeses and baking it for a while. But honestly, it's so good just like this, I'm not going to bother right now!)