Butternut squash mac n cheese (dairy optional)

A dairy and pasta-free alternative to mac n cheese

Imagine if you or your kids could have a mac n cheese experience while still getting a double serving of veggies?

My version of mac and cheese replaces elbow pasta with broccoli slaw and the “cheese” sauce is made from butternut squash, onions, Pancetta (Italian bacon) and bone broth.

You can add some cheese if you tolerate dairy or use a sprinkle of nutritional yeast for a cheesier taste.

While this recipe does not taste exactly like the real thing, it’s got a creamy sauce that’s satisfying enough to be a comfort dish with the health benefits of broccoli, squash and bone broth.

Ingredients for the dairy-free sauce

Pour the sauce over the cooked broccoli slaw.

And enjoy the healthiest “Mac n Cheese” in the world.

I share this recipe on my friend Amanda’s Paleo Autoimmune (AIP) recipe site , The Curious Coconut. She has a ton of inventive dairy, nut, chocolate and nightshade-free recipes on her site.

Get the full recipe here.

Note: The original recipe calls for spices like paprika and cumin, but I took them out because these spices are not allowed on the AIP diet.

If you don’t follow the AIP protocol, you can sprinkle 1 teaspoon of paprika and cumin in the sauce.

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