This recipe originated after a break-up when I found myself reaching for more convenient (and unfortunately) less-nutrient filled meals and I knew I couldn’t keep that up. I needed something that was super easy, super delicious and that was made for a girl like me (food allergies and all)! This Gluten-Free Dairy-Free Butternut Squash Mac & Cheese is amazing!
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” (I love getting Banza pasta in my ThriveMarket order)
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?