Healthy Mac and "Cheese"
A healthy version of an old favorite
Few things beat an ooey-gooey homemade mac and cheese on a cold day. Add some buttery Ritz crackers and fresh parmesan on top… my mouth is watering just thinking about it! But as good as it tastes, thirty minutes later my stomach is in knots and I’m ready for a three hour nap… who can relate?!
It’s no fun giving up your favorite foods, which is why I love to find ways to put a healthy spin on classic favorites. This mac and “cheese” packs a nutritional punch with chickpea pasta, butternut squash and nutritional yeast, and absolutely no cheese. If you’re not familiar with nutritional yeast, it is an inactive yeast strain that is often used by the vegan community to replicate the flavor of cheese. However non-vegans alike (like myself) love it’s the nutty, cheesy flavor and many health benefits. Trader Joe’s nutritional yeast comes in flake form and is awesome for only $2.99/bag. You can use it on roasted vegetables, salads and a variety of other dishes, in addition to this recipe!
Anyways, back to the mac. This recipe is vegetarian and gluten-free and can be made vegan and dairy-free by substituting vegan butter or coconut oil in the panko topping. Either way, it’s so creamy and delicious that no one will ever believe it’s also good for you! Serve it as a side or add chicken, sausage or additional vegetables to make it a full meal. Last night we added a pack of chicken thighs and buffalo sauce for a hearty buffalo chicken mac and “cheese” and let me tell you, it did not disappoint! I can’t wait for you to try this one, let me know what you think!
BUTTERNUT SQUASH MAC AND (NO) CHEESE:
Prep Time: 5-10 minutes
Cook Time: 25-30 minutes
Total Time: 30-40 minutes
Yield: 6-10 servings
INGREDIENTS:
Two 8-oz boxes of Banza chickpea pasta (I used elbow) or other pasta alternative, such as lentil pasta
1 large butternut squash, sliced in cubes
1 large yellow, white or sweet onion, diced
5-6 tsp nutritional yeast (I use Trader Joe’s)
3 tbsp extra virgin olive oil
2 tsp Tabasco sauce
2 tsp Cajun seasoning (I use Slap Ya Mama Cajun Seasoning)
1/2 cup almond milk
1/2 tsp onion powder (or more, to taste)
1/2 tsp garlic powder (or more, to taste)
Splash of apple cider vinegar
Salt and black pepper, to taste
Optional topping: 1/3 cup gluten free panko breadcrumbs
Optional topping: 2 tbsp unsalted butter (substitute vegan butter or coconut oil for vegan and dairy-free)
Optional topping: Fresh chives, chopped
DIRECTIONS:
Preheat oven to 400F.
Bring two large pots of salted water to boil. In the first, add butternut squash and boil until tender; 8-10 minutes. In the second, add chickpea pasta and cook according to package directions; 9-11 minutes.
Meanwhile, sauté diced onions in a pan until tender and golden brown.
Once the butternut squash is tender, transfer it slotted spoon to a blender. Add almond milk, olive oil, nutritional yeast, apple cider vinegar, Cajun seasoning, Tabasco sauce, onion powder, garlic powder, salt and black pepper to blender with the squash and blend until smooth and creamy.
Drain cooked pasta, put back in the pot and combine with onions and blended sauce mixture. Transfer into a large cast iron or baking dish. Bake in oven for 5-7 minutes.
Meanwhile, melt butter in a microwave safe bowl. Combine with panko and a dash of salt and pepper.
Remove skillet from oven and top with panko mixture. Broil for 2-3 minutes or until golden brown and crispy.
Top with fresh chives and black pepper to taste. Serve immediately and enjoy!
