Here is my favorite mac and cheeze recipe… I love it because it tastes great, it’s easy and quick to make, and it is super healthy because it is made with butternut squash. You can’t taste the butternut squash though with all the flavors going on in it, so don’t worry if you aren’t a squash fan. I’m pretty sure my kids would be surprised to find out it’s in there. I will show you two ways to fix your mac and cheeze, baked and not baked. It really just depends on how much time you have and which texture you prefer as to which version to choose. We usually don’t bake ours, but I will sometimes just to mix things up a bit. This cheeze sauce doesn’t even have to be used to make mac and cheeze. It’s also perfect to put over veggies, baked potatoes, or tacos.
1 can butternut squash puree, or 2 c. fresh pureed
1 c. non-dairy milk
1/2 c. nutritional yeast
2 tsp. dijon mustard
1 Tbsp. cornstarch
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. chili powder, optional for a little kick
Combine all ingredients in a saucepan and stir until completely mixed and smooth. Heat over medium heat until it starts to bubble. Lower heat and simmer just a couple minutes to thicken, stir often. Remove from heat and stir into cooked pasta (one package, 16 oz.) if making mac and cheeze.
Baked Mac and Cheeze
1 making of cheeze sauce
1 pkg. pasta, 16 oz.
1/4 c. whole wheat breadcrumbs
Pre-heat oven to 375 degrees. Mix sauce into pasta and put in a casserole dish. Sprinkle breadcrumbs over the top and bake 15 covered. Uncover, and bake another 5 minutes.
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