A healthier mac and cheese recipe using antioxidant-rich butternut squash, super creamy and delicious! The ultimate comfort food, upgraded with good for you ingredients. Ready in 30 minutes!
Course: Main Course, Side Dish
Author: Abra Pappa
16ouncesmacaronior any pasta you like
2tablespoonbutterideally grass fed organic butter
1tablespoonarrowroot starchor cornstarch
1/2cupbutternut squash puree
1 1/4cupsharp cheddar cheese, shredded
1/4cupPecorino Romano cheese, gratedor parmigianno regianno cheese
1/8teaspoonof black pepper
Cook pasta according to directions.
In a medium saucepan over medium-low heat, melt butter. Add arrowroot to melted butter and whisk well for 2 minutes. Slowly pour in oat milk and continue whisking until all lumps are gone and oat milk begins to thicken (about 4-6 minutes).
Add butternut squash puree, cheddar and Pecorino Romano cheese. Whisk well until combined.
Toss cooked pasta into cheese, squash mixture and stir until all pasta is coated with sauce.
Taste for seasoning, add salt if needed and finish with freshly ground black pepper.
RECIPE NOTES:I used fresh butternut squash in this recipe, I find it has the most robust flavor. I also tested using both frozen and canned, both work well.Fresh Butternut Squash:Steam 1 cup of cubed butternut squash and then used a fork to mash well. You could also transfer to a food processor, blender, or use a stick blender to mash well.Frozen Butternut Squash: Steam butternut squash and mash, frozen butternut squash will release more water.Canned Butternut Squash:Use as is, works perfectly fine