Audrey from Dangerously Daydreaming joins us today. When my wife and I were in the first ten years of our marriage we ate more than our share of Hamburger Helper. While it did its job of a low cost filling meal, it was hardly a great meal. Take a look at what Audrey has put together below and check out her blog as well….

Hello wonderful Ranting Chef readers!
I’m Audrey from Dangerously Daydreaming and am so excited to stop in and share one of my favorite recipes. This has been my go-to as the weather gets colder and those comfort foods become staples of my winter diet. This one has all the comfort but plenty of healthy deliciousness too (and can be made gluten-free or vegetarian as you like). Since being diagnosed with a gluten-sensitivity and trying to eat more healthy, I have not been able to indulge in a good bite of macaroni and cheese, and boy, do I miss it! So this guilt-free, easy, creamy, cheesy recipe was born.  And since I’m such a carnivore, I opted to add some local, grass-fed, ground beef to the mixture.  It kicks Hamburger Helper’s butt!

butternut-macncheeseButternut Mac and Cheese

What you need:

  • 1 butternut squash
  • 1 lbs. ground beef (optional)
  • 1 package macaroni pasta (I used gluten-free penne)
  • 4 oz. white cheddar cheese
  • 4. oz. Havarti cheese
  • 1 c. milk
  • 1 tbsp. coconut oil
  • 1 tbsp. flour (almond flour for gluten-free)
  • 1 tsp thyme
  • 1/4 tsp nutmeg
  • 1 tsp cayenne pepper
  • 1 bunch scallions
  • Salt and pepper to taste

What you do:

Preheat the oven to 350 degrees Fahrenheit.  Halve the butternut squash, remove the pulp in the center, and place the squash on a cookie sheet.  Bake the squash until it is tender when poked with a fork.  Set aside to cool.

Brown your ground beef in a skillet and set aside.  Shred all the cheese, and finely chop the scallions.
With a spoon, scoop out all the squash (leave the skin) and purée in a blender or food processor.

Cook your pasta according to the packaging instructions.  If you’re using gluten-free pasta, depending on what it’s made from, it may cook more quickly than regular pasta.  Add a bit of coconut oil and sea salt for flavor.

In a pot over medium heat, combine coconut oil and flour with a whisk.  Stir in milk and add herbs and spices.  Add cheese and mix well until it melts into the sauce.  Stir in the squash, ground beef, and the pasta.  See?  Easy.

Dish up, garnish with scallions and  enjoy!

Audrey

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