Butternut Squash Mac & Cheese...but with Barley

This is my new thing that I do, I take a recipe that exists, and then I sub in barley. I know what you're thinking, Andria, not all of us bought a ton of barley. When are you going to make real recipes again?

Well, the answer is: soon. But now when you find an amazing deal on barley and wind up with a huge overstock, you'll have lots of options.

The amounts in this recipe are a bit vague because, let's be honest, I was making it up as I went along. But the result was most excellent! Hearty and healthy, and that's what cooking with barley is all about!

Ingredients:

2 cups cooked pearl barley

1 butternut squash

1/2 brick sharp cheddar--shredded

2 tbsp butter

1/2 flour

1/2 milk

olive oil

rosemary

salt & pepper

• Peel and cube the squash, then spread on foil covered cookie sheet
• Drizzle olive oil on squash, sprinkle salt, pepper and rosemary, then bake at 400 degrees until fork tender
• In a medium saucepan, start a roux by melting two tbsp butter, then slowly add flour until the smooth and about the consistency of caramel.
• Slowly add 1/2 milk, and stir until smooth
• Slowly add cheese
• While cheese is melting, pulse about 1/2 the roasted squash cubes in food processor until smooth
• Add pureed squash to the cheese sauce until fully mixed
• Stir in barley and warm through
• Add remaining squash cubes and stir