Butternut Squash Mac and Cheese - rich and creamy goodness

Butternut Squash Mac and Cheese

DIRECTIONS

Preheat oven to 400 degrees F.

Place butternut squash chunks in an Epicure Steamer. Sprinkle with SPG and toss. Cover and microwave for about 7 minutes on high untill soft.

While the butternut squash is steaming, cook pasta according to package directions in a 12 cup multipurpose pot drain well. Set aside.

Add 2 heaping tsp of vegetable broth mix to water.

In a food processor add 1/2 cup prepared broth to steamed squash. Process till smooth.

In a large skillet over medium heat, add butter and Rosemary Garlic seasoning. When the butter is melted, whisk in Easy Peasy- gluten free flour. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells slightly nutty. Add the 2 cups of milk, and Mac and Cheese package. Whisk until mixture is smooth. Once sauce has thickened, turn heat to low and whisk in butternut squash mixture. Add cooked macaroni to the pan and stir until noodles are well coated. Season to taste. (optional - add Chili flakes if you want to add some heat)

Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of Parmesan cheese over the macaroni noodles. Add the remaining noodles and then top with the remaining cheese & breadcrumbs.

Place casserole in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm with side salad or cooked veggies.