Butternut Mac and Cheese
TIME 20 min
Satisfies a kiddo or adult-size craving for mac and cheese, with the added brassica bolster of broccoli. Butternut squash and caramelized onions add a depth of flavor to this dish that’s a superb stand-in for it’s cheese- and cream-filled counterpart.
- Do Anything Cream Butternut Squash Sauce
- 1 package of your favorite short pasta, about 12 oz. We love to use Banza for an extra protein punch
- 1 head Broccolini (or Broccoli), chopped into pieces
- Parmesan cheese or nutritional yeast
- Optional: Top with Breadcrumbs, lightly toasted in butter or olive oil
- For an extra cheesy version that can feed a crowd, add shredded cheddar or mozzarella, place in a baking dish, top with breadcrumbs, drizzle with olive oil and bake in a 350 degree oven until lightly browned.
- Bring large pot of water to boil, salt generously.
- Add broccolini to steaming basket, and steam until bright green and al-dente (about 5 minutes). Don’t have a steaming basket? Here’s how to hack a steamer.
- Add pasta to boiling water and cook according to package. Drain and set aside. Save yourself a few minutes and cook your pasta and steam your broccolini at the same time.
- Add Do Anything Creamy Butternut Squash sauce to the empty pot, and warm on low heat. Add pasta and broccolini to pot and stir to combine and cook over low heat for a few minutes until thick and creamy
- Serve with parmesan grated on top. To give you a more classic finish (and a delicious crunch), top with breadcrumbs lightly toasted in butter.