It’s f***ing cold outside and Mac and Cheese needs to be had…
Excuse my french but it has been FREEZING in Michigan this week. Winter apparently decided to show up. We’ve had a pretty tame winter so far so no complaints but jeeeeez louise it’s COLD. And you know what I crave when it’s cold? MAC AND CHEESE!!! But I don’t eat dairy… so what’s a girl to do?! MAKE BUTTERNUT MAC AND CHEESE. OH OKAY.
So we all know that I have a ridiculous amount of butternut squash recipes on here and I’m clearly obsessed BUT it’s just so tasty and versatile!
Am I right or ami right?!
I’M RIGHT.
Okay, I know what you’re thinking >> mac and cheese without cheese?! BUT WAIT, THERE IS CHEESE IN THIS. I used Daiya’s Shredded Cheddar and holy cow was I shocked how delicious and actually cheesy that stuff is. I swear they changed their recipe because I remember trying their fake cheese a couple years ago and it 100% didn’t melt right but now it does!!! So if you’re dairy free like me or vegan or just want to try something without really cheese >> check out Daiya products! And if you’re one of the lucky ones and can eat cheese then just use normal cheddar in this recipe! Ready for creamy and delicious and all things good mac and cheese recipe?!
GOOD YO because it will warm your heat, soul, and stomach!
butternut mac and cheese
Ingredients
- 12 oz Al Dente Golden Egg Bonnetti (or noodles of your choosing)
- 12 slices bacon, diced
- 3 cloves garlic, peeled and minced
- 1 shallot, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried sage
- 1 teaspoon ground nutmeg
- 2 1/4 cups dairy-free nut milk (or real milk if you aren't dairy free)
- 1 (15 oz) can butternut squash puree* (or soup)
- 10 oz dairy-free shredded "cheddar cheese" (or real cheese if you aren't dairy free)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- optional garnish: 2 tablespoons chopped fresh chives
Instructions
- Cook pasta according to package instructions.
- Heat a large skillet over medium heat. Add diced bacon then cook until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate.
- Add garlic and shallot to the skillet with the bacon grease then saute 2-3 minutes or until fragrant, stirring frequently. Whisk in flour and dried sage until lightly browned, about 1 minute. Next, gradually whisk in the milk and butternut squash puree then bring mixture to a boil over medium heat. Once boiling, reduce heat to low and let mixture simmer, stirring occasionally, until reduced and thickened, about 4-6 minutes.
- Stir in cooked pasta and cheese until melted. Season with salt and pepper (add more to taste, if needed).
- Top with bacon and chives then enjoy!
Recipe Notes
*Sweet potato or pumpkin puree can be substitute.
To make recipe vegan: Use vegan pasta, nut milk, dairy-free cheese, and omit the bacon!
Are you going to make this butternut mac and cheese?! I really think you should. And if you do, you should totally use Al Dente’s Golden Egg Bonnetti Noodles like I suggest because they are fantastic tasting and cook ridiculously FAST. Errrbody wants fast food.
You’re welcome.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your butternut mac and cheese in action. Happiest of Fridays, friends!
xx ab