Easy cheesy baked mac and cheese please! Made with a creamy squash diary free sauce poured over noodles and broccoli then topped with a golden crispy breadcrumb topping! Perfect for busy family weeknight dinners, ready in 35 minutes!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Ingredients
Pasta
4cupspasta, uncooked (shells, penne or macaroni)
2cupsbroccoli florets, chopped
2teaspoonavocado oil (can also use grapeseed or olive oil)
Dairy Free Cheese Sauce
1wheelEvive Mac Squash
1cupunsweetened oat milk
pinch of sea salt and cayenne pepperoptional
Almond Flour Parm (Recipe from The HealthNut Cookbook)
1cupblanched almond flour
2 Tablespoonsnutritional yeast
1teaspoonsea salt
1/2teaspoongarlic powder
2 teaspoonsextra virgin olive oil
Breadcrumb Topping
1/2cupbreadcrumbs(I like rice breadcrumbs)
1/4 cupAlmond Flour Parm
1/2teaspoonsmoked paprika
1/2teaspoondried oregano
pich of sea salt and black pepper, to taste
Instructions
Preheat the oven to 350F and prepare a 9x9 inch casserole dish with a light coat of oil.
Cook the pasta in a large pot of boiling salted water for 4 minutes less than the package instructions.
Add broccoli to the pasta and cook everything together for another 2 minutes. Pasta should still be slightly undercooked and broccoli bright green but not mushy.
In the meantime, you can prepare your “cheese” sauce by warming up 1 wheel of Evive Mac Squash sauce in a medium saucepan on medium heat with oat milk and seasoning. Stir occasionally until the sauce is heated and smooth. Set aside.
Drain pasta and broccoli and transfer to a greased casserole dish.
Pour the cheese sauce over top evenly and stir gently to combine so that pasta is well coated.
To make Almond Flour Parm, add all ingredients except olive oil to a small food processor and pulse for 5 seconds to combine. Drizzle oil and pulse again for another 5 seconds. Set aside.
In a small mixing bowl, toss together breadcrumbs, 1/4 cup Almond Flour Parm, and spices. Sprinkle breadcrumb topping over pasta
Cover with foil and bake in the oven for 20 minutes. Remove the foil and broil on high for 5 minutes, until golden and crispy. Serve hot!
Notes
Store leftover Almond Flour Farm in an airtight container in the fridge for up to 2 weeks.