Ingredients
- 1 package elbows or gluten-free pasta
- 2 tablespoons olive oil
- ¼ head of cauliflower – (approximate amount remaining from Versel’s Cauliflower Steak recipe)
- 2 cups butternut squash, cubed (or 1 bag frozen)
- 2 tablespoons butter
- 1 medium carrot, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 14-ounce can cannellini beans (or half of a 28-ounce can, leftover from Versel’s recipe)
- 2 cups vegetable stock
- ½ cup port wine
- 2½ cups cheese (selection of 3 cheeses you may already have) – include at least one sharper cheese: I used cream cheese, Gruyère, and sharp Cheddar
- ½ cup panko or gluten-free breadcrumbs
- 1 tablespoon dried Italian herbs
- Salt and pepper
Preparation
Bring 3 quarts of water to a boil, with a pinch of salt and 2 tablespoons of oil.
Add pasta and cook 1 minute less than what it calls for to achieve “al dente” results; drain (saving 3 cups of water) and set aside.
Bring the 3 cups of pasta water you set aside to a boil; add the “broken” cauliflower and butternut squash; cook until tender, 7-8 minutes; drain and set aside.
In a saucepan, melt 2 tablespoons of butter, then add onion, garlic, carrots, and beans. Sauté until tender, around 5-6 minutes.
Add the cooked cauliflower and butternut squash, add vegetable stock, port wine, and cheese; bring to a simmer; stir often until cheese is mostly melted.
Mix in ¼ teaspoon salt and ½ teaspoon pepper and blend mixture (in a blender or with an immersion blender) to ensure perfectly smooth texture.
Put the pasta in a baking dish; pour the cheese sauce over the pasta, being sure to completely cover the pasta.
Mix the panko or gluten-free breadcrumbs and dried Italian herbs; sprinkle across the top of the mac and cheese.
Bake for 25 minutes at 375.
Enjoy!
