It’s probably a good thing I played around with today’s recipe last week because let’s get real, my eats this week have been pretty pathetic. Honestly, with everything going on, I have completely lost my appetite.
In fact, all I ate Saturday and Sunday after things went down were these coconut flour chocolate chip cookies and coffee. Knowing I can’t live on cookies (though it sounds like a good idea), since then I’ve been trying to grab things that not only sound good, but are also nutrient dense and easy to make or grab (let’s get real, I’m really not up for cooking).
All of that aside, I’m not here today to talk about what I’m eating post-breakup (though maybe I should as it could result in the ‘rents mailing me a package of delicious foods that I can eat – ha! just kidding M&D); I’m here to share a super easy, super delicious recipe that’s made for a girl like me (food allergies and all)!
This Gluten-Free Dairy-Free Butternut Squash Mac & Cheese is amazing! (Can I mention since I made it last week, the boy had time to put his stamp of approval on it too? Because he did. So. Proof.)
I used a veggie noodle maker to spiral some potatoes I had on hand (my grocery store was out of zucchini?!) and also made some with leftover gluten-free pasta I had in the pantry so feel free to use whatever noodle you like; it’s really just there so you can eat the sauce. Sorry, not sorry. (Of course, if you don’t need or want to eat gluten-free, you could always use a regular noodle too but in my allergy household, that’s a no-no.)
One of my favorite ways to eat mac and cheese in the college years, was to toss some frozen veggies in with the noodles during their last couple minutes of cooking to take the chill off and then add in a can of tuna once everything came together. Feel free to play around and really customize this base to your own liking!
- 1 cup butternut squash soup (I used one from TJs)
- 3 TBSP nutritional yeast
- ½ tsp garlic powder
- salt & pepper to taste
- Your choice cooked “pasta” (gluten-free pasta or zoodles)
Heat up butternut squash soup in a pan. Once warm, whisk in nutritional yeast, garlic powder and salt & pepper, until it begins to thicken. Pour over cooked noodles and mix well.
Now you have two choices – serve as is OR pour mac and cheese into a small casserole dish, top with a sprinkle of 1 TBSP nutritional yeast and 1 tsp hemp hearts and bake in a 350* oven for about 5 minutes. (Note: I did this with the first batch I made with the GF noodles and it was delicious, but then did not when I made the potato noodles, strictly out of hunger and impatience.) 😉
Serve and enjoy!
Any other mac & cheese lovers out there?
What other additions have you added to your mac & cheese to take it up a notch?