The Ultimate Comfort Food!
I don’t know about you, but every once in awhile I get a mean craving for mac-n-cheese! Since I’m all about taste AND nutrition, I prefer to make my own. This recipe is adapted from one that I found while searching for a solution to the traditional boxed variety. Thank you Lindsay from www.pinchofyum.com!
I chose chickpea pasta because of its rich fiber and protein content, making it an ideal solution for those watching their blood sugar. I enjoyed this dish with a nice side of roasted vegetables and leftover organic free range chicken!

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 2 cups Banza shells or elbows, uncooked
- 1 tbsp. Kerrygold butter
- 1 cup Red onion, sliced thin
- 5 cups Butternut squash, cubed (about one small) To save time, purchase peeled and cubed butternut squash!
- 5 cups Organic chicken broth
- 3/4 cup Unsweetened nut milk Almond, coconut, cashew, macadamia nut are all good choices.
- 1 tsp. Sea salt
- 2/3 cup Cheese I use a blend of Parmesan, Romano and Asiago cheese
- Sea salt and pepper to taste
Ingredients
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Instructions
- Prepare pasta according to package instructions, drain and set aside.
- Heat butter in skillet on low to medium heat and add onions. Saute for 15-20 minutes until fragrant and brown.
- While onions are cooking, remove the skin and seeds from squash and cut flesh into cubes (or purchase already peeled and cubed butternut squash). Bring broth to a boil in a large pot and add squash. Cook for 7 minutes, stirring frequently.
- Drain squash, reserving 1/2 cup of broth. Add squash, reserved broth, milk, sea salt and cooked onions to a blender and process until smooth.
- Pour sauce over pasta, stirring to coat. This recipe makes a bit more sauce than you will need. No worries...store in an airtight container and refrigerate for later in the week.
- Stir in cheese and mix until melted throughout. Season with salt and pepper to taste!
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