Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yanked™ Macaroni and Cheese

If I were to choose a last meal, this would be it. The golden taste of squash mixed into Macaroni and Cheese is fillling, satisfying and so decadently satiating. This is a perfect recipe for those leftover bowls of mashed squash after Thanksgiving as well. If youi would like thinner Macaroni and Cheese, or simply would rather have less squash flavor, use half the squash listed.


For 4 people


  • 1 acorn squash, about 1 1/4 pounds, halved and seeded
  • 1/2 teaspoon(s) Italian seasoning
  • 3 tablespoon(s) minced onion
  • 3 tablespoon(s) butter or margarine, divided
  • 2 tablespoon(s) flour
  • 3 cup(s) milk
  • 6 ounce(s) shredded Cheddar cheese
  • 6 ounce(s) shredded or cubed Gruyere cheese
  • teaspoon(s) Dijon-style mustard
  • 3/4 lb(s) (3 cups) elbow macaroni, cooked and drained

Yanked™ Macaroni and Cheese Directions

  1. Preheat oven to 350-degrees F. Place squash on a baking pan, cut side up. Brush with 1 tablespoon melted butter and sprinkle with Italian seasoning. Bake 30-35 minutes, or until soft to the touch. Remove from oven to cool so they can be handled. Scopp out flresh and mash, roughly, with a fork;  set aside.
  2. In a large, 2-quart saucepan, melt remaining butter over medium heat. Add the onion and cook until very soft, about 3 minutes, stirring ocassionally. Add flour and whisk until smooth. Add the milk and continue to cook, stirring almost constantly, until it is scalding and thickened, about 5-7 minutes. Add the cheeses and mustard, continuing to stir until the cheese has melted, about another 3-4 minutes. Remove from heat and stir in the squash. Fold in the cooked macaroni and serve while hot.