Description
A wholesome and creamy mac & cheese recipe featuring roasted butternut squash and broccoli, made healthier with whole wheat pasta and optional dairy-free ingredients. This comforting dish combines rich flavors and nutritious vegetables for a satisfying meal.
Ingredients
Scale
Mac & Cheese Base
- 8 oz Whole Wheat Elbow Pasta (Can substitute with gluten-free or chickpea pasta)
- 2 cups Butternut Squash (Cubed and cooked until tender)
- 1 cup Chicken or Vegetable Broth (Use vegetable broth for a vegan option)
- 1 cup Milk (Almond or cashew milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (Use high-quality vegan cheese for a dairy-free option)
- 2 tbsp Avocado Oil (Can substitute with olive oil)
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Onion Powder
- 2 tbsp Nutritional Yeast (Optional for cheesy flavor)
- Salt & Pepper to taste
Vegetables
- 2 cups Broccoli (Both fresh and frozen work)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the broccoli.
- Roast Broccoli: Wash and cut broccoli into florets, drizzle with avocado oil, season with salt and pepper, and roast for 18-20 minutes until tender and slightly caramelized.
- Cook Pasta: Bring a pot of salted water to a boil, add the whole wheat elbow pasta, cook according to package instructions until al dente. Drain and set aside.
- Sauté Butternut Squash: In a sauté pan, heat a splash of avocado oil and add cubed butternut squash. Cook for 4-6 minutes, stirring occasionally, until the squash is caramelized and starting to soften.
- Simmer Squash: Pour in the chicken or vegetable broth, cover the pan, and let it simmer for 15-20 minutes until the squash is fork-tender and cooked through.
- Blend Sauce: Transfer the cooked squash and broth mixture into a blender, add the milk, and blend until smooth and creamy.
- Prepare Cheese Sauce: Return the blended squash sauce to low heat in the sauté pan. Stir in garlic powder, paprika, onion powder, and shredded cheddar cheese (or vegan cheese) until fully melted and combined.
- Combine Pasta and Veggies: Gently fold the cooked pasta into the cheese sauce, then add the roasted broccoli and any optional protein as desired, mixing carefully to combine all ingredients.
- Serve: Serve warm and enjoy immediately. Optionally garnish with fresh herbs like parsley or chives for added freshness and flavor.
Notes
- You can substitute whole wheat pasta with gluten-free or chickpea pasta to accommodate dietary preferences.
- Use almond or cashew milk and vegan cheese to make the dish dairy-free.
- Roasting broccoli enhances its flavor and adds a pleasant texture contrast.
- Nutritional yeast adds a cheesy flavor if dairy cheese is not preferred.
- Adjust seasoning with salt and pepper to taste after combining all ingredients.
- Optional proteins such as cooked chicken or plant-based alternatives can be added for extra nutrition.
