Mac & Un-Cheese
Growing up, this became a boxed, packaged product hat I learned to love! As I grew older and realized that it probably wasn’t the best thing to eat, I gave up on this childhood staple. Now we have experimented with a way to bring back the good ‘ol days with this all time favorite!
Now for those of you that just ate a box of conventional mac ‘n cheese, there is a difference. That package of chemicals and artificial flavors will never taste as good as what nature has produced in our tasty recipe! We hope you and your family enjoy this treat as much as we do!
A note on the pasta noodles that we use for this recipe. We choose the Ancient Grains Quinoa Pasta. Now the name is bit misleading as corn is actually the base over quinoa. However, it is organic which means it is GMO free and gluten free as well. Feel free to substitute for another whole grain, healthy substitute.
- 1 box Ancient Harvest Quinoa Pasta
- 1 Butternut Squash
- 2 Garlic Cloves
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- 2 tablespoons Unsweetened Almond Milk
- 1/3 cup Nutritional Yeast
To prepare the butternut squash, use a vegetable peeler and peel the outer skin. Then trim each end to give it a flat surface to stand on. Then stand it up on one end and carefully cut the butternut squash in half, cutting downward and keeping your hands safely out of the way. Take a spoon and scoop out the seeds. Now turn over and lay each half down on the cut side. Cut length wise in long quarter strips. With the strips still stacked together, now cut across into 1 inch squares.
Butternut squash can be either baked, boiled, or steamed. We prefer to steam it, as it is the quickest and requires the use of less water. In a large stock pot, place a metal strainer in the bottom and fill with about one inch of water and bring to a boil. Place the cubed butternut squash pieces in the pot and steam for 12-15 minutes, or until soft. Test by piercing with a fork.
While the squash is steaming, cook the pasta as you normally would in a separate pot, strain and rinse.
As the butternut squash is finished being steamed, transfer into a food processor fitted with the “S” blade. Add the nutritional yeast, pepper, salt, garlic and almond milk. Process until well incorporated, stopping to scrape down the sides as necessary.
Transfer the pasta into a small baking dish and add the pureed butternut squash a few spoons at time. Mix in as you go and continue until you achieve the consistency that you like. You will have plenty of sauce left over that makes a great addition to any veggie dish or grain leftovers.
Place the dish in the oven on the top rack and broil for only a couple minutes. We like to keep the oven cracked open to monitor the progress easier. As the tops of the pasta, begin to brown, carefully remove the dish and serve!