Broccoli-Basil Mac and Cheese Recipe
While in London my friend Anna Jones gave me a copy of the terrific new book she worked on - this broccoli-basil crusted mac and cheese immediately caught my attention.
Whenever I'm away from home I keep a list of what I want to cook when I get back. Well, it actually becomes more of a nest than a list, and there's a pocket in my suitcase dedicated to keeping it somewhat contained. Unzip the pocket and you'll find menus folded in two, notes scribble on the backs of receipts, pages ripped from far-flung magazines, that sort of thing. Now that I'm home, the nest is sitting a few inches tall, smack in the middle of the dining room table. Top of the pile, a note to self to make this broccoli-basil crusted mac and cheese.
It's from a new book my girl Anna Jones wrote in conjunction with innocent recently. She gave me a copy in London, and it's filled with sass, and laughs, and brilliant, nutritious, family-friendly recipes. You can have a peek here, note it hasn't been published (yet) in the U.S. Those of you who read Jamie Magazine likely know Anna's work - she writes, she styles, she develops recipes in London. She's fantastic, and it's a shame she doesn't live closer.
The recipe! Like most casseroles, it's a bit of a project. But, the sort that pays off. You end up with a huge pan of mac and cheese, unlike any I've ever tasted. Plenty for leftovers. And there are a couple of notable things that make this version unique. First off, Anna has you puree basil with a handful of cherry tomatoes, and a dollop of creme fraiche. You combine this mixture with grated cheeses to create the melty magic that envelops the macaroni. And then there's the crunchy top crust, it's made from whole wheat bread, broccoli, and more basil blitzed in a processor with a touch of olive oil. It's brilliant.
Give this a go - in the meantime, I'm working on a London round-up with more pictures. And a new favorites list, and (!) I have a stack of new cookbooks brimming with recipes flagged to try.
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Broccoli-Basil Mac and Cheese
I'd consider make this with delicate squash (skin on) next time, to cut the prep-time on the squash. Play around with the cheese blend if it's more convenient for you -Anna's recipe calls for Cheddar and Manchego, but I always have gruyere on hand, so I swapped that in.
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
Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.
Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse.
In a separate bowl, combine the creme fraiche and grated cheeses.
Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.
Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.
Serves 8 - 10.
Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley, and innocent
Prep time: 35 minutes - Cook time: 25 minutes
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Comments
Unfortunately I found this recipe to be pretty bad. It’s just not…mac ‘n cheese! Some of my guests found the broccoli crust too dominating in flavor, while another disliked the way the yellow tomato overpowered the cheese. Normally I’m a huge fan!, but this recipe isn’t great.
I have been checking out your recipes but havent given anything a try, maybe a bit nervous that it might not come out the way i want. But today all of a sudden i wanted to try this dish. The difference i made was i used mozarella instead of white cheddar and cilantro instead of basil and i think the taste was pretty much there.
One more hats off to you that my husband has never eaten broccoli and he hates it while i love it. He ate this without even commenting that it contains brocc. So really thanks for that (I always take it as a challenge when my husband doesnt eat a particular vegetable and search for recipes where i can incorporate that veg without him knowing.)
Hi there! I could have sworn I’ve been to this web site prior to but right after searching via a number of the article I recognized it is new to me. Anyways, I’m certainly content I discovered it and I’ll be book-marking and checking again regularly!
This sounds so amazing. So many of my favorite foods combined into one dish. And you don’t even have to feel too guilty about eating a big bowl of mac and cheese!
Has anyone used a substitute for the creme fraiche? I really can’t eat that, but can eat cheese and yogurt.
This sounds hearty and indulging (I’m a cheese fan!!) Thanks for sharing, can’t wait to try it!!
Ah, yet another wonderful pasta recipe from you. And with bursts of broccoli — a keeper.
I made this on Sunday with a few variations, and it was amazing! The major change I made was using a mashed-up pre-roasted acorn squash as the base for the sauce – I thinned it with pasta water and just a little bit of milk, then added the cheese, tossed with with cooked pasta and broccoli, then into the oven. The squash made a really amazing creamy base. Definitely going to keep this recipe and play around with it further!
just made this for the boy and me. so perfect for the produce from the green grocer stall around the corner and the VERY crisp evenings we’re now experiencing in londontown! thanks HEAPS!
Oh. My. Word. I have got to try this…basil, cheese, broccoli, tomatoes, pasta. All things I dearly adore! YUM. And I say this as someone who has a tried-and-true mac & cheese recipe from which I *never* deviate because it’s so good how it is, much to Brett’s dismay.
I thought that I had seen every depiction of macaroni and cheese that exists. How silly of me to think that this comfort food was limited. This is such an attractive and healthy-looking dish. The cheese, I’m sure, helps to make this dish all the more heavenly.
Alaiyo
This is awesome! So smart to sneak in some greens in the mac and cheese:-) I never make it, because I feel bad eating it as a meal without anything healthy in it… Thank you for making me a recipe I feel good about making!!:-)
Wow! What a beautiful dish. The deep greens with the squash is really gorgeous. thanks so much for sharing this healthy and different recipe!
I made this dish for m husband last night and he literally said “This is the best mac and cheese I’ve ever had — BY FAR!!” A deserving review. This dish is truly amazing!!
I made this a few days ago, and it was pretty good. We added some leftover sweet potatoes that were way delicious, but on the whole I felt the dish needed more spicing and could have done with more moisture. Next time I think I’ll up the tomatoes or sour cream, and I’d recommend 1.5 tsp. of salt and a bunch of black pepper to start. I ended up adding mustard to the leftovers to increase the moisture, and I think it would have been a good addition for baking into the mac too.
Brilliant recipe and gorgeous pictures, as always!! I love healthy twists on mac n’ cheese, especially in the colder months!
That looks delicious! I was literally thinking about making broccoli mac and cheese on my drive home from work. Last time I made broccoli mac and cheese with cherry tomatoes my husband said it was his favorite ever.
That looks delicious! I was literally thinking about making broccoli mac and cheese on my drive home from work. Last time I made broccoli mac and cheese with cherry tomatoes my husband said it was his favorite ever.
your recipes are such an inspiration!! i love it so much, am gonna try it out right now ^__^ thnx
When I think of mac and cheese, I usually want unadulterated cheese… but if I think of this as a broccoli-and-cheese casserole… I WANT. Sounds amazing!
Macaroni and winter squash, is a must try for me. Thanks
I finally made it and it was fantastic. Great recipe!!!!
My mouth was watering as I read this. I’ve been a Mac ‘n Cheese fan since I was two and love to see how exotic folks can get. I’m lucky to live in Ann Arbor, Michigan, home of the great Zingerman’s, including Zingerman’s Roadhouse, home to some of the most scrumptious and creative Mac ‘n Cheeses out there.
I made this last Wednesday. I really liked it, but my husband did not…I think he was expecting creamy mac n cheese. I added hot water to get a creamy consistency, but maybe it wasn’t enough? Next time I will puree the squash…maybe that will help.
This was AMAZING!!! My 2 year old just ate 4 helpings! Totally a keeper! Thanks again for another wonderful recipe!
this was amazing. the perfect comfort food fall treat. thank you!
I took a bit off time off to make this for Sunday dinner (cooking therapy) and it was a big success. I used a red kuri squash, which was easy to pare with a sharp knife. First, I cut off both ends so I could rest it flat on the cutting board and slice off slivers of the skin.
My son took the leftovers home, he liked it so much. Thanks Heidi, for another creative and fun recipe.
Made this with cauliflower I had on hand instead of broccoli and it turned out a little less colorful but totally tasty. I also added an extra dab of sour cream to help spread the cheese around. The combination of the sweet squash and the basil was exciting!
@stephZ – my way of peeling any kind of squash is to cut it into chunks and steam it for a few minutes. Have to be careful not to cook it, especially if you’re going to roast it afterward, but just enough to loosen the very hard skin from the flesh. Otherwise, yes, peeling squash is sooo hard! The other option is to buy chunks already peeled at TJs! I too would be interested in any other ways people know for peeling squash.
Macaroni that is packed full of veggies? Perfect. I am a sucker for macaroni and cheese in every form.
I am going to go peak at that cookbook right now.
I made this last night and it was delicious. I will say that I have a blister on my hand from “peeling” and chopping my acorn squashwitha knife. Is there a better way so that the skin isn’t so hard?:) Otherwise I just added one extra tbsp of sour cream and all was super tasty!
Looks DELICIOUS. I’m making squash with everything at the moment! Must get this book too!
Thanks!
I am a mac n’ cheese addict! This looks so delicious, I am always for the addition of green veggies!
Is there anyway to ease up on the cheese?
When I made this I added a few cups of raw spinach in when mixing the pasta and squash together, and thought it made a nice addition. Very tasty either way!
Made this for lunch today. It was very tasty. Thanks for sharing the recipe.
This was delicious – a perfect Friday night meal and not nearly as heavy as my usual go-to Mac & Cheese recipe! I added some of the roasted cherry tomatoes you featured in Super Natural Every Day, as well as the handful of fresh ones the recipe calls for, to the creme fraiche sauce, and it turned out really well.
I like how the broccoli is incorporated as a topping as opposed to just mixed in the mac & cheese. And the squash makes it a veggie packed meal. Going to have to give this a try 🙂
This was fantastic! My husband and I made it tonight on a whim as we had all of the ingredients from our CSA box. It was divine – super flavorful (loved the cherry tomatoes and squash) and healthy too. Thanks for sharing!
Made this recipe earlier this week and am enjoying it all by myself! Will definitely make it again and again and again.
I substituted pasta shells for elbow macaroni but otherwise followed the recipe. Time-saving tip: Trader Joe’s sells a white-cheddar-and-gruyere blend (which I used). And if I ever need to save a little more time, I’ll buy TJ’s peeled, cubed butternut squash.
Heidi: Sorry to connect this way, but wanted to check if our PR people sent U a review copy of our new book, Artisan Pizza+Flatbread in 5 Min/Day (http://amzn.to/eo10NJ)? Jeff Hertzberg, co-author
This is a great recipe. While it is great for dinner, I have been eating the leftovers for breakfast! Just can’t get enough of this good stuff. Used mascarpone in place of creme fraiche (just happened to be in my fridge already), and results were really good. This recipe is a keeper! Thanks for sharing it with us.
Wow, this certainly isn’t your typical Mac & Cheese! It looks absolutely amazing with all of that basil and different types of cheese. I wasn’t even hungry until coming across this article, now I’m craving Mac & Cheese.. thanks a lot 🙂
Wow, I recently discovered cauliflower macaroni cheese (thanks Jamie Oliver…) but this sounds like an extra way to spice up a meal I’m already a big fan of. Must bookmark this as ‘have a go’.
Heidi, made this last night for a group of hungry friends, it went down a storm – even with my (it has to contain meat) husband! Tasty and simple to make and the recipe made HEAPS… going to have some leftovers for lunch today, thanks!
Love this recipe! Do you think there’s anyway to ease up on the cheese? Seems that there’s a lot of it.
Otherwise this recipe is superhealthy!
AH, MAC N CHEESE!! Love love love your recipe twists!
If this is not too nosy, in the last of the photos, the bowl in focus contains the pasta, a slice of squash and a third yellowish thing. (Or so it seems.) What is the third thing?
HS: It’s just a well-fried egg that I threw in there for a bit of protein.
I’m a huge fan of your recipes, thank goodness for your inspiration in my cooking. But I made this tonight and I have to say it is my least favorite of your recipes. I must have messed something up. It seemed bland and even with so much going on there was not a cohesive flavor I could take away. I’ll probably be back to play with again soon even so…thanks for always pushing us in new directions
HS: Hi Suzanne – The one thing I’d add here is to make sure the whole thing is salted appropriately – that sort of brings everything together.
I have to admit, this combo made me both apprehensive and intrigued. But it’s in the oven now, and my little taste test of the filling is very promising! Thanks for making me go outside my comfort zone!
Sounds delicious. Any chance it’s freezable?
I made this last night — used white cheddar, manchego and point reyes blue cheese, which we had in the fridge, and summer squash instead of winter. It was delicious! I can’t wait to experiment with other cheeses and veggies. Thank you for posting this Heidi!
YUM! Can’t wait to try this one.
As some recent posts have said (Lauren Chiarello, Don Schweiger, etc), substituting whole grain noodles and adding lean protein, such as grilled chicken, makes this recipe even healthier and more nutritious; nevertheless, the all-vegetable versions are more than satisfying. I make an almost identical casserole with 2 cups of chopped okra (steamed or lightly sauteed) alongside the broccoli, squash, and tomatoes and a half cup of crumbled blue or gorgonzola mixed with 1.5 cups each of white cheddar and grated asiago. Fresh or dried sage is also a great compliment to the flavors.
This sound like a great recipe. I love how it seems to be really adaptable. I can’t wait to try it out soon.
oh I’ve been craving mac and cheese ever since it’s turned cold–and this looks fabulous! I love that it has squash hidden in there too, yessss this is happening for sure…
Heidi
This was fabulous! I made it for dinner tonight and it was a HUGE hit. Even my “picky eater” loved it. Served it with a argula and summer lettuce salad from my CSA basket.
Thanks for another no fail recipe!!
Lynn
this looks like an awesome way to use some excess basil; plus, you can’t go wrong with mac n cheese, right?!
oh, and ps: we must live in the same general area as I saw you in matching half yesterday! i do love that place ;).
HS: You have to say hi next time! I remember thinking to myself – she looks so familiar. 🙂
Looks delicious. I just bought some beautiful asparagus, so I’m going to substitute that for the broccoli and throw a few slide almonds into the topping mixture! I also only have white cheddar and mozzarella, so I’ll give those a go for the cheese blend.
Oh hells yes! And I bet even a pared back, simplified version would be terrific.
This sounds like a winter time staple for cold Colorado
I am a personal trainer and don’t eat many pasta dishes, however this one could work for me. Adding the Broccoli is a great idea. I am going to add some grilled chicken to balance it with protein. Think I’ll share this with a few clients of mine. I love your blog 🙂
I love mac and cheese, but stay away from it because I fell it just is not healthy enough to eat all of the carbs. Now, I think your twist on the old stand by fits the bill for me. I am going to make this recipe this weekend and use whole grain noodles. Thanks for another great recipe. I just signed up for your newsletter 🙂
This looks lovely! I am going to give this a go over the weekend – loving the combination of macaroni cheese and squash. Perfect now the evenings are drawing in here in London. Speaking of which… I am looking forward to hearing all about your trip!
Heidi, is there a way to make this wheat-free? I am recently off wheat but would love to try an adaptation of this intriguing dish.
Looks delicious – thank you for sharing all of your amazing recipes! My son is allergic to broccoli – what do you suggest as a possible swap?
Heidi, this looks absolutely wonderful! Do you think a creamy goat cheese might also work in this recipe? – Noelle
Oh my word. I love mac and cheese and I love broccoli, perfect combo. Can’t wait to try this- hopefully it looks as good as yours. I look forward to more recipes. 🙂
The picture was a surprise. I intentionally did not check this recipe for several days since “other” veggie-infused recipes–not yours, just in general– use vegetables more as a condiment or decoration (loads of starch with a sprinkle of green).
So glad I clicked on it. I have several butternut squash to use; basil is revered; broccoli is a house favorite, too. There’s so much GREEN. Thank you!!!
I think I am going to make a spinoff this recipe. I am gonna try to make the sauce a pesto similar to your magic sauce, been looking for excuses to use it again.
We’ve been on a broccoli mission of late with all that our garden is throwing our way, so thanks for another delicious looking option. I’m imagining this in purple too…
it looks light and really healthy, it’s a totally different mac and cheese
Made this for dinner tonight. It is very tasty – the flavors and textures are great. Thank you!
The pasta doesnt look whole wheat, but the idea looks great. Recently had leftover brownrice and acorn squash and put them together with sage, yogurt and an egg and made yummy patties. Some misc spices rounded it out. Browned in olive oil.
Just made this for dinner and loved it. I substituted diced boiled potatoes for the pasta and used a parsley/cilantro combination for the basil because that’s what I had. All the different tastes melded together well.
I love the combination of the broccoli and basil. I make a soup like that. But, what a glorious casserole. So rustic, so beautiful and flavorful. Comfort food with green in it. Love it.
Made this for dinner tonight, it was awesome 🙂
Now I know what to do with the last of the garden basil and broccoli from the farmers’ market! And just in time for National Pasta Month…
Even though casseroles take a lot of time, they’re *always* worth the wait. I don’t see how one with with basil, butternut squash and creme fraiche could ever go wrong….
Looks delicious! We do a lot of squash or pumpkin mac n’ cheese for our kids for a healthier turn on a great classic. We sometimes add herbs to the casserole, but our greens are always on the side… I will have to try blending them into the mix too.
This looks amazing! I love the idea of blending tomato with basil. Such a clean looking recipe, may take work but you can tell it’s worth it.
Mmmm…you know how sometimes a person doesn’t know what they want until you show it to them?
I didn’t know I desperately wanted mac n cheese until I read this post. Now it’s all I can think about…thanks Heidi!
Sounds great! Do you think that greek yogurt could be used instead of sour cream or creme fraiche? Or would that not cook as well? thanks
Yowza! Sort of a pesto mac-and-cheese. I think this might be a good candidate for a little maple bacon. Combined with the butternut (or perhaps sweet potatoes, instead), this could be a real winner. I will definitely give it a go!
The only thing that prevents me from indulging my love for mac and cheese is some of the guilt. I love the fact that this will take some away- and replace it with proper vegetables. Lovely stuff.
Can you use Magic Sauce on this one? Been making that every week since you gave us the recipe, my husband uses it on everything but his toothbrush. So far, eggs are his favorite vehicle.
HS: Love that idea Catherine – great call.
Love the transition from summer to fall flavors here – hoping the little ones will enjoy.
What a great recipe. I am always looking for healthier mac and cheese reipes with lots of veggies! Perfect. 🙂
i love how you added greens in the mac and cheese. i have to try this!
this looks divine! great healthy choice over regular mac and cheese. Lobster mac and cheese is the best though!
Ohh, sounds great! I have the same question about when/if the squash is added – I’m guessing just before baking the whole shebang?
Also, a tip for those of us who are too lazy or pressed for time to peel and cube hard winter squash: you can pierce the squash several times, microwave it for 2-5 minutes (depending on size), and then halve it and roast it and reduce baking time a lot without sacrificing delicious roast-y flavor or nutrients. I find it easier to scoop/cut cooked flesh than to deal with the raw squash.
Thanks for the great recipe, Heidi! Just made a version of your berry pie, by the way, with rhubarb and raspberries that was out of this world yum – the lime thyme is amazing in it! Great idea.
What a great idea! I could definitely see swapping out the broccoli and basil for whatever’s seasonal and delicious at the market that day. A recipe for people who normally don’t like mac and cheese and mac and cheese lovers who don’t like veggies. Win-win!
I’d like to see a picture of the little “nest” of lists!
Basil and broccoli sound like a very interesting combination! I’ll def be giving this one a try!
I have plenty of frozen pesto for this and I love the idea of incorporating some broccoli to turn this into a healthier version for my kids. I’m making this this week. Good idea…I’m into green this week on my blog too: Vinegar braised greens with bacon and fried egg…Go Green!
I just got back from NYC and tried a restaurant there that was all Mac n Cheese (different kinds). They should have had a healthy one like this! I can’t wait to try it.
I am getting a Boston Organics box today and I am betting this mac and cheese will be on my dinner table this week. Best part is that my husband will never know how healthy it is! Heidi, you are amazing with your recipes. Thank you!
I just competed in a mac & cheese cookoff a couple weeks ago. I used a tomato basil penne pasta with sauteed shiitake mushrooms and cheddar and gouda cheeses. I also did a bechamel sauce. It was very tasty although too dry.
This one sounds scrumptious! Gonna give it a try.
as there are only two of us at home i would like to know if the leftovers could be frozen for another day’s meal
I am not a huge mac and cheese fan unless it is studded with veggies like this one. Looks like an excellent meal.
Looks AMAZING! As soon as I’m back on cheese and wheat again, I’m making this. Plus, it’s a great use for all the squash and broccoli I’ve been getting in my CSA.
This might be a stupid question, but does the squash go in as well? The picture has it on the side and the recipe didn’t specify.
on another note_ still marveling at your extreme packing. would love to know how you handled the camera equipment…
What a unique version of macaroni casserole! I like the healthy additions like whole wheat and broccoli, so it’s not just a boatload of empty calories. Can’t wait to read more about London!
Hmmm never thought to pair basil with mac & cheese. Sounds delicious!
Growing up in an Italian household, I find that basil is a comfort ingredient for me, so adding it to one of the most comforting dishes of all times seems like a great idea 🙂
Wow … I’ve never seen anything like this. Broccoli AND mac and cheese … amazing. Cannot wait to try.
I love when you share recipes from cookbooks I’ve never heard of. This looks like a gem!
Happy Tuesday 🙂
Oh my. This is like all of my favorite flavors, rolled into one.
To me this looks great, I may just have to come up with my own gluten-free dairy free version.
I am a basil fiend, and this looks amazing. I hadn’t considered basil in mac + cheese. It’s usually such a comfort food, aka terrible for you. But the vibrant green really make sit feel wholesome, and not so guilt-inducing.
I am a basil fiend, and this looks amazing. I hadn’t considered basil in mac + cheese. It’s usually such a comfort food, aka terrible for you. But the vibrant green really make sit feel wholesome, and not so guilt-inducing.
Yes! Mac n Cheese may be what I miss the most from deciding to respect my cow’s milk allergy earlier this year. This looks like something I can easily use with sheep and goat milk cheeses. I can’t wait to try it!
Oh my dear goodness. YES. This is the kind of meal that makes decisions FOR me.
Squash and broccoli together…that sounds so good! And it looks pretty too!
i was just debating the other day what makes a good mac and cheese and i’d say you found it…this one is FULL of flavor!
Wow–I’ve seen A LOT of macaroni and cheese recipes, but never anything remotely like this. I have the day off and a big beautiful butternut squash on my counter. Guess I know what I’m doing today! This looks fantastic.
Sounds good. Manchego is a interesting choice here – having just come back from a year in Spain I never saw it used in cooked dishes too! There’s a kind of comparative recipe like this in the Kripalu cookbook called “Squasheroni” that uses tahini in place of the cheese to lend a creaminesss. we usually do this, but when we want to push the boat out we’ve earmarked this one now. Looking forward to London photos.
I love a good mac and cheese and am always ready to try a new variation.
I like your version of the ‘nest’ of things. I’m afraid I have piles of books, papers, mags, letters from school, menu’s, etc – on the table and next to my bed. I once had a friend who had no extraneous matter on any of her household surfaces – it just wasn’t natural!
My eyes think it looks healthy and comforting. I can’t wait to try it.
P.S. I recently made your bran muffins and they were divine!
Mmm this sounds lovely!
This recipe actually brings something new to mac and cheese! I love the green bread crumbs, and the lack of a traditional milk based sauce.
Oh what a great variation of mac and cheese!
This sounds so different! I love a new and healthier take on a classic. Will have to try-thanks!
You read my mind! I was just looking for a good macaroni and cheese recipe, and this is the perfect way to use seasonal basil and squash. Yum!
(Also, I am spending the fall traveling in Europe, and my list of “things to make when I get back to my own kitchen” is overflowing… Glad to hear I’m not the only one who has such a collection.)
Finally healthy mac and cheese!
Oh this sounds absolutely delicious!
This recipe sounds too good! Basil gives a great flavor to mac & cheese. Love the photos.
Look forward to your London post!
What a healthy version of “mac & cheese”! I can’t wait to try this to see if I can convert my husband from the traditional mac & cheese to this version 🙂
Beautiful! The basil gives this that extra special touch.
i love squash w pasta. i’d love to try this w kabocha!
ah, gruyere and white cheddar… *swoon*
This sounds amazing, especially the basil-tomato-creme fraiche part! My mum makes the best pasta-broccoli dish so I know the two ingredients make for a great combination.
Looks great and anything that makes a lot, i.e. planned leftovers, is music to my working mommy ears!
i normally dislike mac and cheese but this sounds fantastic.
I have the very same habit of collecting recipes and ideas! This one will definitely go on top of that pile, thank you for the inspiration Heidi!
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