Valentine's Day Macaroni and Cheese

This year, instead of purchasing presents, the Little Mouths and I made Macaroni and Cheese for gifts.  I used this recipe, inspired by Ina Garden's.  It freezes well and in the depths of a snow filled Midwestern February, our friends and family were glad to have a hot meal, ready to pop into the oven on a cold winter's night. 

Big Mama's Heart of Hearts Mac and Cheese

This recipe makes one large 9 X 13 cassarole or three smaller 8 X 8 foil cake pans.  I looked for heart shaped cake pans at the last minute, but was unable to find any.  I'll plan ahead better next year.

Preheat oven to 375 degrees and put a large pot of salted water on to boil.

1 pound of your favorite small pasta
2 jars "Junior" yellow squash baby food
Kosher salt
Vegetable oil
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Add the squash.  Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.