A bold, unique take on macaroni and cheese with roasted vegetables, creamy gouda, and a touch of citrus zest. Perfect for a vibrant weeknight dinner or a crowd-pleasing side.
Ingredients:
- 3 cups rotini pasta
- 2 tablespoons coconut oil
- 2 tablespoons cornstarch
- 2 1/2 cups oat milk (or any milk alternative)
- 2 cups shredded smoked gouda
- 1 cup roasted butternut squash, cubed
- 1/2 cup caramelized onions
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 1/3 cup crushed cashews for topping
- 1 teaspoon fresh thyme leaves
Instructions:
- Preheat the oven to 375°F (190°C). Cook the rotini until al dente, then drain and set aside.
- Heat coconut oil in a medium saucepan over medium heat. Whisk in cornstarch and cook for 1 minute.
- Slowly pour in the oat milk while whisking continuously. Bring to a simmer until thickened.
- Remove from heat and stir in smoked gouda, turmeric, cayenne, lemon zest, salt, and pepper until smooth.
- Fold in roasted butternut squash and caramelized onions.
- Pour the sauce over the cooked pasta in a baking dish and mix until fully coated.
- Top with crushed cashews and sprinkle fresh thyme over the dish.
- Bake uncovered for 20–25 minutes until bubbly and slightly golden. Let cool for 5 minutes before serving.
Servings: 6–8
