r/FortCollins • u/Frog_In_Pot • 1h ago
I'm not suffering through another fall without Fox and Crow's Butternut Mac and Cheese.
I miss the Fox and Crow, and I get an overwhelming craving for their Butternut Squash Mac and Cheese every fall. I built somewhat of a rapport with the staff while it was still open, and I tried to recreate the dish based on the tips I gleaned from the kitchen staff. Here's the recipe (serves 2 - 4 people depending on how hungry you are)
FOR THE BUTTERNUT SQUASH:
Peel 1/2 a butternut squash, and cut it into 1/2" cubes. Place it on a baking sheet and drizzle with olive oil, salt, and pepper; toss and bake at 400F for 20- 25 minutes.
While the squash is baking, make brown butter with 2 tbsp. butter. As soon as the butter finishes, take off heat, let cool for 1 minutes, and stir in 2 tsp. finely chopped rosemary. Toss roasting butternut squash in brown butter for the last 5 minutes of squash cooking time.
FOR THE MAC AND CHEESE
I repurposed a butterkase Mac and Cheese recipe I found online, but if any former Fox and Crow staff wants to share the secrets of the Mac and Cheese base, I would be eternally grateful
- Make a roux with 1 tbsp butter and 1.5 tbsp flour. Cook for 3 - 5 minutes, then add 1.5 cup of milk. Cook until slightly thickened, then add 6oz. Butterkase cheese and 4oz. white cheddar (I used Tillamook sharp white). Cook (stirring constantly) until the cheese melts completely; season with 1/2 tsp. white pepper, 1/4 tsp. cayenne pepper, and 1/2 tsp. salt. Mix with 8oz of (cooked) macaroni of choice.
ASSEMBLY
Cook 4 slices of bacon and crumble.
Dish Mac into oven-safe dish, top with butternut squash, then bacon, then a generous slab of camberzola (found at Whole Foods). Place under broiler at 425F until camberzola is melted (approx. 3 - 4 minutes).
Top with green pumpkin seeds, and a slight drizzle of maple syrup
Enjoy!