Baked Mac (No) Cheese
Serves 34
Ingredients
- 16 oz GF, corn-free pasta
Butternut Squash Sauce
- 1 small butternut squash (~2 cups puree)
- 10 cloves garlic, peeled
- 1 cup cashews, soaked for 20 minutes in warm water
- 3 tbsp lemon juice
- ½ tsp mustard powder
- 1 tsp sea salt, more to taste
- 2 cups vegetable broth
Panko Topping
- 1 cup GF panko (sub any GF breadcrumbs)
- 1 tsp oregano
- ½ tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- Optional, 1 tsp of olive oil
Instructions
Preheat the oven to 425F.
Cut the butternut squash in half and remove the seeds. Place the garlic cloves on a parchment lined baking sheet and then place the squash (cut side down) on top of the garlic cloves. I put the garlic in the scooped out seeded area of the squash so they don’t burn during cooking. Bake for 30-40 minutes until the squash is fork tender.
Scoop out the butternut squash flesh and place it in a high speed blender with the rest of the sauce ingredients. Blend until creamy.
Make the pasta according to the package instructions. Keep it slightly al dente.
Drain the pasta and add the sauce. Mix until well combined.
Combine all the panko topping ingredients in a small bowl.
Add the pasta to a baking dish and top with the panko topping.
Bake on 400F for 15-20 minutes or until the topping has browned.
Enjoy!