Vegetarian Mac & “Cheese”
Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.
Yield
10 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butternut squash
or other squash as desired |
|
| 1 | cup |
vegetable stock
|
|
| 1 ½ | cups |
milk
|
|
| 1 | pound |
pasta, elbow macaroni
cooked, gluten free if desired |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
nutmeg
fresh ground |
|
| ½ | teaspoon |
salt
|
|
|
italian parsley
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butternut squash
or other squash as desired |
|
| 237 | ml |
vegetable stock
|
|
| 355 | ml |
milk
|
|
| 453.6 | g |
pasta, elbow macaroni
cooked, gluten free if desired |
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
nutmeg
fresh ground |
|
| 2.5 | ml |
salt
|
|
| 0 |
italian parsley
for garnish |
*
|
Directions
The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will mac everyone smile, you are certainly squashing the belief that cheese is necessary at all…
Cook pasta according to package directions.
Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.
Season with salt, cayenne pepper, and nutmeg.
Drain the pasta and stir into the squash puree.
Garnish with chopped parsley.
