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Dairy Free Baked Mac and Cheese with Broccoli

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 mins
Cook Time35 mins
Total Time50 mins

Ingredients

Pasta

  • 4 cups pasta, uncooked (shells, penne or macaroni)
  • 2 cups broccoli florets, chopped
  • 2 teaspoon avocado oil (can also use grapeseed or olive oil)

Dairy Free Cheese Sauce

  • 1 wheel Evive Mac Squash
  • 1 cup unsweetened oat milk
  • pinch of sea salt and cayenne pepper optional

Almond Flour Parm (Recipe from The HealthNut Cookbook)

  • 1 cup blanched almond flour
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons extra virgin olive oil

Breadcrumb Topping

  • 1/2 cup breadcrumbs (I like rice breadcrumbs)
  • 1/4 cup Almond Flour Parm
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried 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.