One of my favorite lactose free, creamy, and delicious mac and cheese recipes! I love the simplicity of this recipe, and the fact that you can add as little or as much “extra” as you like. I’ve used plain goat cheese, as well as herbed and honey. Sometimes if in a rush, I don’t caramelize onions and go with the simple 3 ingredients. To kick it up a notch, I’ll add some spices such as crushed red pepper flakes or Trader Joe’s Everything seasoning. The sauce is creamy, thick, tangy, and hits the spot!
Ingredients
1 lb organic pasta
2 tbsp organic olive oil
1/2 organic onion, sliced or diced
4oz log of softened organic goat cheese (I use plain, herbed or honey)
1 cup cooked and pureed organic butternut squash (you can do this from scratch or use frozen)
salt
pepper
1. Bring water to a boil and add pasta.
2. Puree the (cooked) butternut squash. I steam the squash in my instant pot, scoop out the meat, and puree in the Vitamix.
3. Once pureed, add the goat cheese and blend until smooth.
4. Heat olive oil in a pan and once the oil is hot, saute the onion until carmelized.
5. Once pasta is done cooking, combine the sauce, onions and the pasta. Serve immediately.
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