Please follow and like us:
Macaroni & Cheese (Dairy, Gluten and Soy Free)
This fast and easy recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. Substitute canned pumpkin and make this in less than 20 minutes.
Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
Add all of the ingredients except croutons and pasta to a high speed blender. Taste sauce and adjust seasonings as desired. Sometimes, another dash of salt or clove of garlic makes all the difference.
Pour sauce over the pasta and top with croutons. Salt and pepper as desired.