This version of mac n cheese is creamy and delicious; and it’s also good for you.
It's been insanely cold lately - and I'm not kidding. The forecast called for the temperature to drop to -26C this morning, with the wind chill it would feel like -35C. I'm sorry, but that it NUTS.
The cold weather makes me want to curl up under the blankets, snuggle with my chihuahua, and eat comforting foods (like Butternut Squash Mac n Cheese). Which brings us to this healthier version of mac n cheese. It's made with lots of good-for-you squash, it’s easy to make in just 30 minutes, and it’s cozy, creamy and delicious.
A few weeks ago I posted this Pumpkin and Mushroom Pasta recipe that used pumpkin as a creamy sauce. Today, I am introducing you to this guilt-free mac n cheese recipe. Giving you all the comfort of the classic dish, but with an extra heaping of nutrients.
You'd never know it, but there is an entire pound of butternut squash hiding in here, with its subtle nutty sweetness that perfectly balances the rest of the savory, creamy sauce. Mac n cheese obviously has a lot of cheese (duh...) but you'll notice that this sauce is a little lighter because I used almond milk instead of cream or cheese. But don't worry - this still somehow magically yields the most luxurious, silky, creamy butternuty-sauce.
While I didn't add anything else when I made this, I can see it benefitting from protein additions like chicken, bacon or sausage (which will also make it non-vegan, but that's okay).
On the topic of protein, I use a chickpea pasta because I don't eat gluten. I also find that most gluten free pastas are rice based, and lack a lot of good nutrients and are often low in protein. However, if you don't have a problem with gluten, you can easily use a regular pasta.
It makes enough for 2 people as a meal, but if you wanted to, you could also serve this as a side or appetizer, which will feed 4.
Soooo let’s make some butternut squash mac n cheese!
GARLIC BUTTERNUT SQUASH MAC N CHEESE
Serves 2-3
INGREDIENTS
2 cups cubed butternut squash (about 1lb)
3 Tbsp vegetable stock or water
3 cloves of garlic, minced
1 tsp salt
2 tbsp avocado oil
1/4 cup almond milk
3-4 Tbsp nutritional yeast
1/4 tsp hot sauce (optional)
Salt and pepper to taste
9 oz of pasta (whichever you like)
Chopped fresh parsley, for garnish
INSTRUCTIONS
Preheat the oven to 400, and line a baking sheet with a silicone baking mat or parchment paper.
Peel, remove seeds, and cut the butternut squash into 1 inch cubes. Place on the baking sheet and sprinkle with oil, pepper and salt to coat. Bake for 12-15 minutes, or until tender when poked with a fork.
Meanwhile, cook the pasta according to instructions. Drain and set aside.
When squash is cooked, remove from oven and add to a high speed blender or food processor. Set aside.
Heat the saucepan that was used to cook the pasta to medium heat. Add 1 Tbsp oil and garlic. Sauté for 2-3 minutes.
Add the garlic to the squash, along with a little salt and pepper. Add in the almond milk, stock, nutritional yeast and hot sauce (if using). Blend until creamy. It should be thick and creamy, but pourable. If it's too thick, adjust with more almond milk.
Adjust the taste as needed, adding more nutritional yeast for cheesiness, or hot sauce for punch.
Add the sauce back to the pot, and simmer gently for 5 minutes, to heat through/make thicker.
Toss the pasta with the sauce. Top with fresh chopped parsley.
Serve and enjoy!
NOTES
This keeps for about 3 days if covered in the fridge.
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