This is it — Max’s favorite Mac N’ Cheese! His favorite now, that is. The kids have forgotten how the other kind tastes, so that’s a plus. But, what’s even better is that this recipe makes a fiercely flavorful Mac-N-Cheese so there’s nothing to miss. What’s special about this Mac-N-Cheese? There’s NO cheese! Unless, of course, you want to add cheese, which is cool too. It’s all about what you need to get out of the meal. We even love to use this sauce as a dipping sauce or a soup. The best part of this dish? The squash — the mac-no-cheese is made yellow by squash!
This is a great option for those who need to go dairy free or are going the vegan route. And if you are going Keto just add this sauce to some Miracle noodles or Spaghetti Squash.
- Organic squash, roasted (kabocha or butternut, one is enough, depending on size)
- Coconut milk (4 C or until desired consistency is achieved)
- Coconut oil, organic and unrefined (1/3 C)
- One leek, chopped, cleaned and dried
- Garlic (2 cloves, chopped)
- Onion (1/2 chopped)
- Salt & Pepper (to taste)
- Pasta, we choose organic whole grain flour pastas that fulfill the 10:1 ratio of carbs to dietary fiber (1 lb)
- Chard or kale
- Sausage, tofu, or shrimp
- Clean and roast the squash. Sometimes I do this a day or two in advance when I’m baking something else. Cut the squash in half, clean out the seeds, coat in olive oil, and bake at 375 until tender. Pull the squash from the skin and set aside.
- Heat the coconut oil and saute the leeks, onion, and garlic until soft.
- Add the squash and saute a bit longer.
- I usually season the squash/leek mix prior to adding the coconut milk, which would be here.
- Add the coconut milk and reduce until you reach your desired liquid level, keeping in mind the sauce will be pureed.
- Puree in a Vitamix or blender, adding more S&P as needed.
- Add sauce to boiled and rinsed pasta. You should have enough to freeze leftover sauce for one more meal. Yay!
- Add-ins: if you like cheese or vegan cheese, add it and heat the sauce more if necessary to melt. When Max asks for extra-creamy, I add 1/2 C of organic shredded mozzarella and that does the trick. We love to add in greens and edamame as well. Let us know what you invent!