Ingredients
8 oz chickpea pasta (you can use regular pasta- but chickpea pasta, i.e. Banza- provides more protein)
sea salt (as needed)
1 cup steamed butternut squash (cubed; fresh or frozen, see notes)
1 cup milk (we use 2%)
1 cup shredded block sharp cheddar cheese, divided
1 cup cottage cheese (I like the Good Culture brand)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
Rosemary Breadcrumbs:
2 tbsp olive oil or butter
1 cup panko breadcrumbs
2 tsp fresh rosemary (chopped)
garlic powder and sea salt (to taste)
Instructions
Rosemary Breadcrumbs (optional):
1. For rosemary breadcrumbs, heat the olive oil in a pan over medium heat. Add rosemary and cook for 20-30 seconds.
2. Add the breadcrumbs to the rosemary oil along with a dash of garlic powder and pinch of sea salt. Cook, stirring constantly until they turn a rich golden color, about 3-4 minutes. Immediately remove the breadcrumbs from the pan.
For mac and cheese:
1. Preheat oven to 400. Prepare breadcrumbs if desired and grease a 9×9″ or similar size baking dish.
2. Cook pasta in heavily salted water according to package directions until al dente. Drain and set pot aside for later use.
3. While pasta is cooking, steam butternut squash on the stove or in the microwave (see notes). Let cool.
4. In a blender or in a container fit for an immersion blender,combine steamed butternut squash, milk, cottage cheese, 1/2 shredded cheese and all seasonings. Blend until smooth.
5. Add mixture to pasta pot. Bring to a low simmer and stir in remaining cheese. Cook 2-3 minutes to thicken. Add pasta and stir to combine, simmering for 2-4 minutes if you prefer it less saucy.
6. Transfer mixture to baking dish and top with breadcrumbs.Bake in oven 10-15 minutes until breadcrumbs are lightly crispy.