Some days I feel incredibly in control of my own destiny and feel crazy positive about working for myself yet other days, I feel like I’m on a rollercoaster heading downhill, unable to control anything that’s happening.įor someone who craves a high level of stability and loves to plan, being an entrepreneur sure is scary as hell. There’s no fixed salary being deposited in your bank account at the end of the month and while you don’t have a boss to report to, the business does depend on clients and you can’t always predict the demand they have for your services.Ĭoming from an Asian culture where financial security is fundamentally important, and where people naturally value your worth based on your paycheck, I’ve been struggling to balance the freedom that comes from being an entrepreneur with the instability in income. I’m still very new to this whole entrepreneurship thing – it’s been barely a month since I’ve officially become my own boss – and there are ups and downs that come with any risk worth taking. Begin to toss the cooked pasta with the sauce, adding just a little bit of reserved pasta water to help break it up if needed.You consent to receiving our emails.
#SIMPLY BALANCED GLUTEN FREE MACARONI AND CHEESE FOR MAC#
Once all the cheese has been added, add in a half cup of the reserved pasta water or more to get the sauce a bit runny, or whatever consistency you like for mac and cheese.Reserve a cup of pasta water before draining the pasta.Add one small handful at a time, and allowing it to melt and mix in before adding the next. While the pasta cooks, start stirring in the grated cheese into the squash and cream mixture.Add the pasta to the boiling water and cook using the instructions on the package.Add in the cream and continue mashing until most lumps are gone. Using a potato masher, mash the squash in the pan.Add the minced garlic, stir, and cook with the lid off for 2-3 minutes.Continue cooking with the lid on, for another 5 minutes or until mushy, stirring often. Cook for 10 minutes, stir, and add a half cup of water if the squash is browning or developing any color. Add the diced squash, salt, and cover with a lid. In a large skillet, heat up the butter on medium heat until melted.On high heat, bring a large pot of water to boil and add in a generous amount of salt.It’s part of who I am, and I think you should try this squash macaroni because although it has room for improvement, it’s still wonderful and comforting in its own simple way. I’m just going to say that I still like mac and cheese, butternut or boxed. No, I’m not going to preach about the virtues of moderation or blab on about a ‘balanced’ lifestyle – whatever the heck that means.
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I no longer feel that my identity can be impacted by a single dish, or even a multitude of meals. It’s not a perfect recipe, but it’s something that I still enjoy, just like boxed mac and cheese. It’s a comforting treat that brings me back to living in college and the early days of when I started to experiment with making recipes.
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Today, I don’t mind that it’s made with heavy cream and gluten-free pasta. It wasn’t until the other day when a friend mentioned it that it snapped back into my conscious.
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After the bars and the parties, I devoured the leftovers late at night standing over the sink.Īnd then one day I decided that even gluten-free noodles were too unhealthy. I cooked big batches for dinner for roommates or anyone who was around in our shared house. Relationships with food are fraught with blind spots, and I’m no exception to this. I mentally did gymnastics around the part of the recipe where you dump heavy cream into the pot. I figured that adding butternut squash and swapping gluten-free noodles was healthier. So I made this butternut squash mac and cheese on repeat. Suddenly, my 19 year old self believed that my favourite food was now out of the question as a reasonable thing to eat. But as I stumbled along trying to build a newfound sense of identity, one shaped by the growing wellness trend, I found boxed mac and cheese to be horrifying. It’s pure comfort to me.Īway at college, everyone craves comfort, but my need for comfort manifested as cravings for boxed macaroni and cheese. Raised in the midwest, that blue box of the “cheesest” powered mac and cheese was, and still is, one of my favourite foods. This butternut squash mac and cheese recipe is the result of the 19-year-old me trying ~in the most obvious way~ to bridge the gap between who I was (processed food lover), and who I wanted to be ( paleo chic). By ElleO 0 Comments I made this a lot in college.