Butternut Squash Artichoke Mac and Cheese

Butternut  Squash Artichoke Mac and Cheese
12 oz elbow pasta (gluten-free if desired)
1 1/2 cups of broth
1 ½ cup non-dairy milk
3 cups diced butternut squash, cone #3
2 teaspoons garlic, finely minced cone #1
1 cup diced yellow onion cone #3
2  T smoked paprika
1 cup chopped artichokes
Salt to taste
1 tablespoon dijon mustard
3 T all-purpose flour (gluten-free if needed)
1 block vio life shredded vegan cheese cone #1
Topping:
1 cup breadcrumbs toasted
1 tablespoon melted vegan butter
1/4 tsp salt

Preheat EOS to 350°F Add diced onion, garlic, pasta, broth + non-dairy milk (covering the top of pasta) butternut squash, artichokes and spices. Sprinkle with gf flour. 
Once the pasta has cooked for 20 min stir in cheese and Dijon mustard.
Top with /breadcrumbs, butter, and salt.