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Vegetarian Mac & “Cheese”

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Vegetarian Mac & “Cheese”

Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.

 

Yield

10 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 pound butternut squash
or other squash as desired
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1 cup vegetable stock
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1 ½ cups milk
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1 pound pasta, elbow macaroni
cooked, gluten free if desired
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½ teaspoon cayenne pepper
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½ teaspoon nutmeg
fresh ground
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½ teaspoon salt
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italian parsley
for garnish
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Ingredients

Amount Measure Ingredient Features
453.6 g butternut squash
or other squash as desired
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237 ml vegetable stock
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355 ml milk
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453.6 g pasta, elbow macaroni
cooked, gluten free if desired
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2.5 ml cayenne pepper
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2.5 ml nutmeg
fresh ground
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2.5 ml salt
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0 italian parsley
for garnish
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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…

  1. Cook pasta according to package directions.

  2. Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.

  3. Season with salt, cayenne pepper, and nutmeg.

  4. Drain the pasta and stir into the squash puree.

  5. Garnish with chopped parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 2057% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 138mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 15g
Vitamin A 103% Vitamin C 12%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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