This creamy and cheesy veggie mac n cheese is a delicious baked dinner that is free of eggs, nuts, and soy. Made with wholesome ingredients like butternut squash, penne pasta, butter, leeks, all purpose flour milk & cheddar cheese.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 76 mins – easy
🍽 4 servings – 702 kcal per serving
|
Serving
369g |
Fat
29g |
Sat. fat
16g |
Sodium
1058mg |
|
Carbs
82g |
Fibers
5g |
Sugars
12g |
Proteins
28g |
INGREDIENTS
- 1 tsp salt
- 5 oz butternut squash
- 11 oz penne pasta
- 1½ oz butter
- 1¾ oz leeks
- 1 oz all-purpose flour
- 2½ cups whole milk
- 4 oz frozen peas
- 6 oz cheddar cheese
- 1 slice whole wheat bread
TOOLS
- 1 ovenproof dish
- 1 wooden spoon
- 1 peeler
- 1 whisk
- 1 colander
- 1 food processor
- 1 knife
- 1 oven
- 1 grater
- 1 lid
- 1 saucepan
- 1 steamer pot
- 1 large pan
STEPS
Shred the cheddar cheese using a grater.
Slice the leeks.
Peel the butternut squash using a peeler.
Cut the peeled butternut squash into chunks.
Put the whole wheat bread in a food processor and blitz to get breadcrumbs.
Fill the steamer pot with about 1.5 to 2 liters of water and turn on the heat. Bring the water to a boil, then add the butternut squash chunks. Steam for 20 minutes, then turn off the heat.
Drain the steamed butternut squash in a colander.
Transfer the drained butternut squash to a food processor. Blitz to get a butternut squash puree.
Pour 13 cups of water into a saucepan and turn on the heat. Boil the water for 3 minutes.
Add salt and penne pasta to the boiling water.
Cover the saucepan with a lid and cook for 7 minutes. Then, remove the lid and turn off the heat. Drain the cooked penne pasta in a colander.
Warm a large pan over medium heat. Cook until the butter is melted in the pan. Cook for 2 minutes after adding the leek slices. Whisk in the all-purpose flour, then the whole milk. Bring to a simmer and whisk continuously for 2 minutes, or until thickened. Cook for 5 minutes more, stirring occasionally. Then stir in the frozen peas and butternut squash puree with a wooden spoon to completely combine everything. Stir in 4 oz of grated cheddar cheese, melted into the sauce, then add the drained penne pasta. Stir with a wooden spoon for 2 minutes more, then remove from heat.
Preheat the oven to 375°F for 15 minutes.
Transfer the contents of the large pan to an ovenproof dish. Then scatter the breadcrumbs and the rest of the grated cheddar cheese on top. Place the ovenproof dish in the hot oven and bake for 20 minutes.
Turn off the heat and remove the ovenproof dish from the oven.
It’s ready to be served !
