Butternut Squash Mac and Cheese

 

Butternut Squash Mac and Cheese
Mac and Cheese Ingredients:
12 oz elbow pasta (gluten-free if desired)
1 1/2 cups of broth
1 1⁄2 cups nondairy milk not vanilla flavor- plain only
3 cups diced butternut squash, cone #3
2 teaspoons garlic, finely minced cone #1
1 cup diced yellow onion cone #3
2 teaspoons smoked paprika
1/2 teaspoon cinnamon
1 1/2 teaspoon sea salt, divided
1 1/2 teaspoon chili powder
Pinch of nutmeg
1 tablespoon dijon mustard
3 T all-purpose flour (gluten-free if needed)
1 block vio life shredded vegan cheese cone #1
Topping Ingredients:
1 cup breadcrumbs toasted
1/4 tsp salt

Instructions:
Ingredients: Preheat EOS to 350°F Add diced onion, garlic, Pasta, broth +
non-dairy milk (covering the top of pasta) butternut squash,
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.