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!

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Upgraded Mac-n-Cheese

The ultimate comfort food that you can actually feel GOOD about eating!  Made with chickpea pasta, butternut squash, caramelized onions and your favorite cheese.

Course

Side Dish

Prep Time

10 minutes

Cook Time

20 minutes

Servings

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

Course Side Dish Prep Time 10 minutes Cook Time 20 minutes Servings 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

Instructions

1. Prepare pasta according to package instructions, drain and set aside.
2. Heat butter in skillet on low to medium heat and add onions. Saute for 15-20 minutes until fragrant and brown.
3. 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.
4. 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.
5. 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.
6. Stir in cheese and mix until melted throughout. Season with salt and pepper to taste!

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