With Hot Sauce Bread Crumbs
Is there anything better on a chilly autumn night than a bowl of warm, cheesy pasta? Whether you consider it a guilty pleasure or go-to when times get tough, mac & cheese is the ultimate comfort food. This butternut squash-infused macaroni and cheese recipe is ready in 45 minutes or less, and so tasty your kids are sure to clean their plates.
The beloved dish merges creamy, cheesy flavors with delectable pasta that never fails to make your taste buds sing. This recipe puts a unique twist on the classic pasta meal by casting the spotlight on one of our favorite superfoods: butternut squash.
Creamy Squash Mac & Cheese
- 1 tablespoon Olive Oil Extra Virgin
- 2 cups Bread Crumbs Chunky or cubes
- 3 tablespoons Hot Sauce
- 1 tablespoon Almond Milk Unsweetened
- 5 tablespoons Olive Oil Extra Virgin
- 1 Shallot Chopped
- 2 Starchy Potatoes Peeled and cubed
- 2 Carrots Cubed
- 2 cups Veggie Broth
- 1 cup Almond Milk Unsweetened
- 1/2 cup Nooch
- 2 tablespoons Lemon Juice
- 1 tablespoon Soy Sauce Alternative such as Bragg’s
- 1/2 teaspoon Fine Sea Salt
- 1 pound Shells or Fusilli Pasta Gluten-free
- 2 cups Green Peas Frozen or fresh
- 2 cups Yellow Squash Shredded
- Grab a large skillet with a lid and warm up the oil over medium heat.
- Toss in the bread crumbs, stir until everything has some oil on it, and keep stirring around every few seconds until all the that crumbs look a little toasty, 2 to 3 minutes.
- In a small glass, mix together the hot sauce and milk, then pour it all over the bread crumbs, making sure everything gets coated.
- Remove from the heat and scrape them onto a plate. Wipe that skillet down right quick cause we’re using that sit again.
- In skillet, warm up 1 tablespoon of the oil over medium heat. Add the shallot and sauté until it looks kinda golden, 3 to 4 minutes.
- Stir in the potatoes, carrots and 1 cup of the broth. Cover and let that shit braise until the potatoes and carrots are soft, about 15 minutes. When the veggies are soft, remove from the heat and let that cool for a second.
- Toss the milk, nooch, lemon juice, soy sauce alternative, salt, and remaining 1/4 cup oil and 1 cup veggie broth into a blender.
- Add the softened veggies and all the liquids in the pan to the blender and run that shit until the sauce is all creamy, about 30 seconds.
- Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente.
- Right before the pasta is done cooking, throw in the frozen peas. Drain the whole pot, then throw it all back into the pot and fold the squash into the pasta.
- Pour over the warm cheesy sauce and serve right away topped with hot sauce breads crumbs.