Butternut Mac & Cheese with Oven-Baked Broccoli

American \ Dinner \ Main Dish

Prep Time15minutes

Cook Time40minutes

Passive Time

people

Nutrition Facts

Butternut Mac & Cheese with Oven-Baked Broccoli

Amount Per Serving

Calories 296 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 0.4g 2%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Sodium 546mg 23%

Potassium 338mg 10%

Total Carbohydrates 49g 16%

Dietary Fiber 7g 28%

Sugars 7g

Protein 13g 26%

Vitamin A 213%

Vitamin C 225%

Calcium 23%

Iron 25%

* Percent Daily Values are based on a 2000 calorie diet.

I have been experimenting with creating a creamy and delicious mac and cheese sauce and after a dozen attempts I finally think I nailed it!

This is a hearty dinner and makes enough to serve 8 average servings or 6 large servings. It also heats up great the next day for leftovers. I would recommend adding a bit more non-dairy milk to keep it creamy.

In this recipe I used Ripple Original, Unsweetened Non-Dairy Milk. Any non-dairy option would work but this is preferred because it is super rich tasting.

ENJOY!

Oven-Baked Broccoli

Ingredients

4 cups broccoli florets broken into bite-sized pieces
2 Tbl. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt

Directions

Heat oven to 350 degrees and line baking sheet with foil, sprayed with non-stick cooking spray or brushed with oil.
In a large bag or bowl toss broccoli florets with oil, garlic powder, onion powder and salt.
Lay on prepared baking sheet in a single layer and bake for 20 to 25 minutes or until tender, turning after first 10 minutes.

Cheesy Butternut Sauce

Ingredients

20 oz butternut squash chopped into 2" pieces
1 Tbl. garlic chopped
2 cup Ripple Non Dairy Milk (or non-dairy milk of choice)
1 tsp. salt
1/2 tsp. black pepper
1 tsp. onion powder
1 cup Parmela Creamery Aged Cheddar shreds
1/4 tsp. nutmeg
1/4 cup pasta water from pot of boiling pasta

Directions

In a large saucepan place butternut squash and garlic in steamer and fill pan with 3 to 4" of water.
Steam for 15 minutes or until fork tender.
Remove from heat and drain.
Return butternut squash to pan and add remaining ingredients until heated.
Remove from cook top and blend with an immersion blender.
Return to cook top and add vegan Parmela Creamery Cheese, nutmeg, reserved pasta water and heat until cheese has melted.