Butternut Mac & Cheese with Oven-Baked Broccoli

Votes: 2
Rating: 5
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Prep Time15minutes
Cook Time40minutes
Passive Time
Nutrition Facts
Butternut Mac & Cheese with Oven-Baked Broccoli
Amount Per Serving
Calories 296 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 546mg 23%
Potassium 338mg 10%
Total Carbohydrates 49g 16%
Dietary Fiber 7g 28%
Sugars 7g
Protein 13g 26%
Vitamin A 213%
Vitamin C 225%
Calcium 23%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

I have been experimenting with creating a creamy and delicious mac and cheese sauce and after a dozen attempts I finally think I nailed it!

This is a hearty dinner and makes enough to serve 8 average servings or 6 large servings. It also heats up great the next day for leftovers. I would recommend adding a bit more non-dairy milk to keep it creamy.

In this recipe I used Ripple Original, Unsweetened Non-Dairy Milk. Any non-dairy option would work but this is preferred because it is super rich tasting.



Oven-Baked Broccoli


  • 4 cups broccoli florets broken into bite-sized pieces
  • 2 Tbl. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. salt


  1. Heat oven to 350 degrees and line baking sheet with foil, sprayed with non-stick cooking spray or brushed with oil.
  2. In a large bag or bowl toss broccoli florets with oil, garlic powder, onion powder and salt.
  3. Lay on prepared baking sheet in a single layer and bake for 20 to 25 minutes or until tender, turning after first 10 minutes.

Cheesy Butternut Sauce


  • 20 oz butternut squash chopped into 2" pieces
  • 1 Tbl. garlic chopped
  • 2 cup Ripple Non Dairy Milk (or non-dairy milk of choice)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 cup Parmela Creamery Aged Cheddar shreds
  • 1/4 tsp. nutmeg
  • 1/4 cup pasta water from pot of boiling pasta


  1. In a large saucepan place butternut squash and garlic in steamer and fill pan with 3 to 4" of water.
  2. Steam for 15 minutes or until fork tender.
  3. Remove from heat and drain.
  4. Return butternut squash to pan and add remaining ingredients until heated.
  5. Remove from cook top and blend with an immersion blender.
  6. Return to cook top and add vegan Parmela Creamery Cheese, nutmeg, reserved pasta water and heat until cheese has melted.

Basic Pasta


  • 1 lb. pasta cooked according to package directions


  1. Cook pasta according to package directions and reserve 1/2 cup to add to Cheesy Butternut Sauce, as noted above.

Simply Perfect Topping


  • 4 medium roma tomatoes chopped
  • 1/2 tsp. salt
  • 1 tsp. dried oregano


  1. In a medium bowl combine chopped roma tomatoes with salt and oregano.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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