Show me a person that says they don't like Mac & Cheese, and I will show you either (1) a liar or (2) someone who thinks that the stuff that comes from a box is the only way to make it. Now, don't get me wrong. I have eaten my fair share of boxed Mac & Cheese, sometimes directly from the pot and using the big wooden spoon I used to make it. I have no shame.
But this is NOT that Mac & Cheese. This is that Mac & Cheese's sophisticated older cousin - the one who comes to visit during the holidays and has this intriguing "coolness" that boxed Mac & Cheese tries to emulate but always ends up feeling silly.
There are many ways to make a grown up Mac & Cheese, of course. But this is one of my favorites, especially when the weather has started to cool down, but you haven't yet burned out on all things Autumn. It's packed with savory sausage, nutty sweet squash, and a decadent sauce that is creamy and earthy and slightly sweet all at once.
No, this recipe is not low calorie or fat free, but if that's what you're looking for in a Mac & Cheese recipe, then I'm sorry to say you'll never be fully satisfied. This is the kind of recipe that you plan your day around by squeezing in an extra 30 minutes at the gym or by trading that sandwich at lunch for a salad because you know that it's all going to be worth it when you take that first happy bite.
So, let's get cooking, shall we?