Ingredients
For the vegetables:
- 1 tablespoon extra-virgin olive oil or pecan oil
- 2 cups butternut squash, diced
- 2 cups cauliflower florets
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3/4 cup vegetable broth
For the pasta:
- 1 16-ounce package of your favorite pasta, cooked according to package instructions
- 2 cups broccoli florets, steamed or boiled
For the creamy cheese sauce:
- 1 cup lowfat milk
- 1/2 cup grated cheddar cheese, about 1/6 cup more for topping
- 1/2 cup grated parmesan cheese, about 1/6 cup more for topping
- 3 tablespoons butter
- 1 teaspoon Dijon mustard
For the "breadcrumb" topping:
- 1/2 cup of Fortune Favors or , roughly chopped
Directions
- Preheat oven to 350 degrees F.
- Heat extra-virgin olive oil in a large skillet over medium-high heat. Add in butternut squash, cauliflower, sea salt, and black pepper. Cook for 1 to 2 minutes or until fragrant.
- Pour in vegetable broth and cover the skillet. Let simmer for 8 to 10 minutes, or until vegetables are tender. Remove from heat and let cool.
- Blend cooked butternut squash and cauliflower from above, milk, 1/2 cup cheddar, 1/2 cup parmesan, and Dijon mustard in a blender or food-processor. Taste and adjust seasoning as desired. Yields about four cups; you may not use all sauce.
- Place pasta and steamed broccoli in a large mixing bowl. Pour 1/2 cup of sauce at a time over pasta and broccoli until the pasta is well coated and saucy. Taste and adjust salt and pepper as desired.
- Pour pasta into a baking dish. Top with additional cheddar and parmesan cheese and bake for 15 minutes at 350 F, until cheese is melted.
- After 15 minutes, broil mac and cheese on low for 2-3 minutes, or until golden brown.
- Remove from oven and sprinkle with pecan "breadcrumbs."
Serves 4. Recipe adapted with permission from the American Pecan Promotion Board.
