This was the view from my office at 1pm today. The Charles River should be visible on the far side of the buildings, but everything was gray instead. Besides the obvious thoughts of "when can I go home?", I was also thinking "what's for dinner?" The weather called for nothing short of comfort food - hot pasta and some oozy, gooey sauce.
Squash Mac and Cheese
1/2 pound whole wheat pasta
1 frozen block of squash
1 12-oz can fat-free evaporated milk
pinch cayenne pepper
2 tsp garlic powder
chopped fresh rosemary (to taste)
1 Tbsp cornstarch
1/2 pound low-fat cheese, shredded (I used Trader Joe's Mexican blend, but plain cheddar would be great)
bread crumbs
Cook pasta, drain, and set aside. Preheat oven to 375.
In a medium saucepot over medium heat, defrost squash. Add milk and stir until combined. Add cayenne, garlic powder, and rosemary and stir. Whisk in cornstarch to avoid lumps. Remove from heat and stir in cheese. Toss pasta with sauce and pour into a glass baking dish. Sprinkle with bread crumbs (as much as you'd like) and bake for 10-15 minutes, until edges are slightly brown.
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