Dairy-Free Butternut Squash Mac and Cheese

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This butternut squash mac and cheese is a healthy and delicious alternative to traditional mac and cheese. It's vegan, gluten-free, and low in fat and calories, while still being creamy and flavorful. Enjoy!

Ingredients:
  • 1 lb. elbow macaroni (use gluten-free if needed)
  • 1 medium butternut squash, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 cup nutritional yeast
  • 1/2 cup unsweetened almond milk
  • 1/4 cup vegetable broth
  • 1 tbsp. Dijon mustard
  • 1 tsp. smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: chopped fresh parsley, diced tomatoes, or breadcrumbs
    Instructions:
  1. Cook the elbow macaroni according to the package instructions. Drain and set aside.
  2. In a large pot, bring water to a boil and add the diced butternut squash. Boil for 10-15 minutes or until the squash is tender.
  3. Drain the water from the pot and add the cooked butternut squash, minced garlic, nutritional yeast, almond milk, vegetable broth, Dijon mustard, smoked paprika, salt, and black pepper to a blender. Blend until smooth.
  4. Pour the butternut squash cheese sauce over the cooked macaroni and stir until well combined.
  5. Divide the mac and cheese into individual meal prep containers. Allow it to cool, then store in the refrigerator for up to 4 days.
  6. Optional: before serving, top with chopped fresh parsley, diced tomatoes, or breadcrumbs.