Mac n Cheeze

Mac & Cheeze with Caramelized Onions and Crispy Kale

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4


  • 1/2 pound whole wheat penne
  • 1 cup butternut squash cubes
  • 1 small onion
  • 3 tablespoons olive oil
  • 3 kale leaves destemmed & torn into small pieces
  • 3/4 cup almond milk
  • 1/4 cup nutritional yeast
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cornstarch
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon crushed red pepper flakes


  1. Preheat the oven to 425ยช F. Toss the butternut squash cubes in 1 tablespoon of olive oil and bake for 30 minutes.

  2. Cook pasta according to direction on the package and drain.

  3. In a small saute pan, heat 1 tablespoon of olive oil over medium heat. Slice onion into thin half moons and add to pan. Cook, stirring frequently, for 15 minutes, until golden brown and fragrant.

  4. Remove from the pan and add the ripped kale leaves. Stir and cook until they start to crisp up, about 5 minutes.

  5. In a high-speed blender, add the butternut squash, almond milk, nutritional yeast, remaining tablespoon of olive oil, garlic clove, salt, pepper, cornstarch, garlic powder, onion powder, smoked paprika, cayenne and red pepper flakes. Blend on high until thoroughly mixed.

  6. Add the cheeze sauce into the pasta along with the caramelized onions and crispy kale. Stir together and serve!