A lighter way around everyone’s favorite comfort food, plus my recipe creates the perfect opportunity to sneak in veggies without anyone knowing!
Yield: 2-3 servings
1/2 box of elbow pasta (I used Banza chickpea pasta, but any kind will do)
2-3 Tablespoons olive oil
1 1/2 Tablespoons whole-wheat flour (or AP)
3/4 cup butternut squash puree (Roast butternut squash cubes with olive oil at 350 until tender. Blend or mash until smooth) – acorn, buttercup or even pumpkin work as well.
1 cup almond milk (or any other milk you use)
2 Tablespoons goat cheese crumbled
1/4 cup cheddar cheese, shredded
1/4 teaspoon each: salt, pepper, garlic powder, ground mustard (or a squirt of yellow mustard), paprika
2 Tablespoons breadcrumbs (or more because this is the best part)
- Boil pasta according to package instructions and set aside.
- In a small sauce pan, heat olive oil over medium heat. Sprinkle in the flour and whisk until incorporated.
- Cook on low heat for 3-5 minutes, stirring constantly.
- Add in the butternut squash and almond milk, stirring until the mixture is smooth.
- Cook on low heat for 2 minutes then add in the cheeses and seasonings, mix to incorporate.
- Continue to cook on low heat for 3-4 minutes until cheese has melted. Add in the pasta and stir until noodles are fully coated.
- Spray two small ramekins (or a small baking dish) with non-stick cooking spray.
- Pour the mac mixture into the pan and sprinkle on breadcrumbs.
- Broil for 2-3 minutes or until breadcrumbs are browned and cheese is bubbly.