Hidden Veggie Mac and Cheese
A THM XO, this creamy mac has a hidden veggie and a nice crunchy topping.
Servings: 8 people
Equipment
- Ninja chopper or food processor
Ingredients
- 1 med butternut squash peeled, finely diced
- 1 med yellow onion finely diced
- coconut oil spray
- 1 tsp Adobo seasoning
- 1 pkg bacon (about 14 slices)
- 12 tbsp butter salted, divided
- 4 tbsp oat fiber (NOT oat flour)
- 3 c almond milk original unsweetened
- 8 oz swiss cheese grated, divided
- 8 oz extra sharp cheddar cheese grated, divided
- 16 oz Dreamfields pasta shape of choice
- 9 multigrain Wasa crackers crushed
Instructions
- Preheat oven to 350°F and line a large rimmed cookie sheet with foil.
- Toss the peeled, diced butternut squash and onion with a spritz or two of coconut oil spray, and the Adobo seasoning. Spread on the foil lined cookie sheet.
- Cut the bacon into about 1 inch chunks and top the squash mixture with it - do NOT stir.
- Place in the preheated oven and bake for about an hour, or until the squash is soft and the bacon is cooked crisp.
- MEANWHILE, in a Ninja chopper or food processor (recommended since it will be handy later, but you could also use a gallon size zippered bag and a meat mallet) pulverize the Wasa crackers until only small chunks remain. Set aside.
- Grate both the cheddar and the swiss cheeses, set aside.
- Cook the pasta al dente according to package directions. Drain and set aside.
- When the squash is fully soft, remove the bacon to a bowl and set aside. Place the remaining squash, bacon grease and onions in the food processor or Ninja you used to crush the crackers (sans crackers) and puree. Set aside.
- Now start the roux by melting 4 tbsp of the butter in a medium to large pot over medium low heat. Slowly whisk in the oat fiber, until the mixture has fully thickened and is golden brown. Now drizzle in the almond milk little by little, whisking constantly.
- Once mixture is fully incorporated, switch your whisk for a spoon, and a little bit at a time, add half of each cheese until fully melted.
- Stir in the pureed butternut squash.
- Now add the pasta and bacon pieces, and stir again.
- Pour into a glass 9x13 baking dish, and set aside.
- Melt the remaining 8 tbsp salted butter, and mix with the crushed Wasa crackers. Top the macaroni mixture with the remaining half of each cheese, and the crushed Wasa cracker mixture.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese has melted and the crackers are slightly darker in color.
- Enjoy!
Notes
Fair warning, this is a bit of a labor intensive (and dirty-dish intensive) side, but quite delicious.
Technically Adobo seasoning is not considered on plan due to a small amount of added sugar, but you can make your own (without the sugar) or leave it out entirely. Up to you. I like the little bit of added flavor it provides.