We adore mac + cheese [who doesn’t]. This recipe is our go to when we want the real deal- cheese included. When we make this recipe – since it’s pretty decadent- we think of it as a side and usually pair it with a salad. If you’re lookin for a Vegan version, check out our next post [coming out this week].
I know sometimes it’s annoying in recipes when you see something you don’t have on hand [trust us- hate that] BUT Gouda + fresh thyme is what makes this recipe SO delish. Without, it’s just not the same. So- definitely worth the trip to the grocery store! We promise.
We make this recipe with Banza pasta [aka chickpea pasta] and it’s great. Extra protein, extra fiber, less carbs- sign. us. up. The one thing to be careful with [with chickpea pasta, lentil, etc] is that you don’t want to overcook it or it just turns out to be mush. Personally, I don’t even follow the directions on the box. I only let Banza boil for 5 minutes and then take it off. That’s really all it needs!
We typically add kale and peas to this recipe but the nice this is you can get creative and add whatever floats your boat. Broccoli is another delish addition.
- 1 box of pasta of your choice
- Sea Salt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1/2 medium onion
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 3 tablespoons whole wheat flour
- 1 (10 ounce) box frozen cooked butter nut squash, defrosted
- 2 Cups Chicken Stock
- 1 cup cashew/almond [or milk of your choice]
- 1 1/2 cups sharp Cheddar, grated
- 1/3 cup grated Parmesan Cheese
- 1/4 teaspoon ground nutmeg
- Black pepper
- 1/4 C Gouda Cheese
- 2 Cups Kale and/or Green Peas and/or Broccoli
- Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook per preference [if using lentil or chickpea- recommend tasting every so often. we boil Banza pasta for 5 minutes only or else you’ll have mush!
- In a large pot, add the extra-virgin olive oil and butter. Place on medium heat. When the butter melts into the oil, add the thyme and onion directly into the pot. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes.
- Add chicken stock.
- Then stir in butternut squash
- Cook until warmed and smooth.
- Stir in milk of choice and bring to boil
- Stir in cheeses and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
- Drain cooked pasta well and combine with sauce. Serve alongside with broccoli, kale and/or peas!
We hope you enjoy!!
– The Neilan Family-