Butternut Squash Mac & Cheese
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
creamy, savory, lactose-free, mac & cheese!
Ingredients
- 2 cloves garlic, roasted
- 8 oz pasta shells
- 1 cup packed butternut squash, roasted
- 1 cup unsweetened almond milk
- 1 tbsp vegan butter
- Sea salt to taste (I used about 3/4 tsp)
- Cracked black pepper to taste (I used about 1/2 tsp)
- 1 tbsp cornstarch + 2 tbsp broth
- 4 oz sharp lactose-free cheddar cheese, shredded
- 3/4 cup low sodium chicken broth
Instructions
- bring a large pot of water to boil; add a generous amount of salt
- add roasted garlic, butternut squash, salt, pepper, and chicken stock to your blender; blend until super smooth and creamy, about 1.5 minutes
- heat a large pot or dutch oven to medium high heat and add butter. once melted, add butternut squash mixture to your pot and stir. slowly add milk and stir until incorporated and smooth.
- sprinkle in shredded cheese and stir until uniform and smooth. taste and season with salt and pepper again if needed.
- add cornstarch + broth mixture and watch the sauce thicken up!
- cook pasta according to package instructions; drain. add cooked pasta to cheese sauce and coat well.
Notes:
I roasted both the garlic and the butternut squash together for 45 min on 400 degrees.
