Squash and Cheddar Mac and Cheese
Prep time
Cook time
Total time
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Serves: 6 servings
Ingredients
- 12 oz package noodles of any kind (I used a brown rice variety for GF)
- 1 cup cooked and pureed squash (butternut or acorn work well)
- 2 cups shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 2 cups unsweetened coconut milk (I used the kind in the carton this time since it's less coconut flavored - or use any other non-dairy milk)
- 1 teaspoon pink himalayan salt
- ¼ cup unsalted butter
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground black pepper
Instructions
- Cook noodles according to their directions to al dente.
- Combine all other ingredients in a saucepan and heat while whisking until hot and bubbly.
- Drain noodles once they are cooked and place in a large bowl.
- Pour cheese sauce over noodles and stir to combine.
Notes
This cheese sauce is also divine served over sautéed broccoli
For a baked mac and cheese, add 3 tablespoons flour (GF works too), stir into the mac and top with a ¼ cup panko and 3 tablespoons melted butter. Bake 30 minutes.
For a baked mac and cheese, add 3 tablespoons flour (GF works too), stir into the mac and top with a ¼ cup panko and 3 tablespoons melted butter. Bake 30 minutes.
Nutrition Information
Calories: 418 Fat: 20g Carbohydrates: 48g Sodium: 475mg Fiber: 4g Protein: 12g
Recipe by at https://www.cookingupclean.com/squash-and-cheddar-mac-and-cheese/