I’m still tinkering with different recipes for macaroni and cheese. I’ve come to the conclusion that I like a classic stove-top mac most of all, the closer to Kraft of my childhood, the better. This one isn’t bad, although it doesn’t hold up very well as a leftover (very few macs do). It’s a good way to use up extra butternut squash, though, and it doesn’t come across as overly squash-y. A good portion of the cheese and fat is replaced with the butternut squash puree but I still wouldn’t call this health food.

• Creamy Butternut Squash Mac & Cheese (Always Order Dessert)