One of my favorite (and easiest) recipes from my cookbook, melt: the art of macaroni and cheese. This recipe is endlessly forgiving. Don't have sausage? Use chicken? No fontina? Use blue cheese or cheddar. Have some leftover spinach? Wilt it and add it in. Plus, the showstopping presentation leaves your eaters absolutely gobsmacked. You can cut it open and let the contents spill out, but i like to scoop out the pasta inside while scraping off some of the caramelized and cream-baked pumpkin flesh. Alternative cheeses: fontina and gruyre are widely available and are best used for this recipe, but feel free to try your favorite cheese. We particularly like valley fords estero gold or its highway 1 fontina, as well as roth kses mezzaluna fontina. If you want to try something radical, a creamy blue cheese like buttermilk blue or cambozola will do nicely too.
