Free Mac N Cheese With Broccoli

This comfort food favorite is made healthier by blending butternut squash, almond milk, miso and nutritional yeast to make a rich, creamy sauce that’s got a good dose of nutrients while still seeming decadent. Gluten-free pasta made with ancient grains quinoa and amaranth adds fiber and a nutty bite.

Ingredients for servings

    ‘Free’ Mac n Cheese With Broccoli

  • 2 cup gluten-free short pasta shapes such as Simply Organic gluten-free rotini

  • 2 cup small broccoli florets

  • 1 tablespoon coconut oil

  • 1 cup chopped onion

  • 1.5 cup frozen butternut squash defrosted

  • 2 medium garlic cloves chopped

  • 0.75 cup unsweetened plain almond milk

  • 2 medium nutritional yeast

  • 1 tbsp cornstarch

  • 1 tbsp miso

  • 2 tsp lemon juice

  • 2 tsp Dijon mustard

  • 0.5 tsp salt

  • 0.25 tsp pepper


  • Bring a large pot of water to a boil. Add the pasta and cook according to package instructions, adding the broccoli to the pot the last 2 minutes of cooking. Drain, reserving 0.5 cup of the cooking liquid.

  • While the pasta water is heating up, make the sauce. In a large sauté pan or skillet, melt the oil over medium heat. Add the onion and sauté until tender, 4 minutes. Add the garlic and squash and sauté until fragrant, 1 minute. In a blender, combine the sautéed vegetables, almond milk, nutritional yeast, cornstarch, miso, lemon juice, mustard, salt and pepper and blend until smooth, stopping to scrape down the sides of the blender once.

  • Pour the contents of the blender into the sauté pan and bring to a simmer over medium-low heat. Cook, stirring frequently, until thickened and bubbly, 1 minute. Add the cooked pasta and broccoli and remove from heat. Add the reserved pasta cooking water, if needed, to loosen the sauce. Serve immediately.

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