Author Notes
Your family will be none the wiser when you offer up this vegan mac and “cheese”. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will mac everyone smile, you are certainly squashing the belief that cheese is necessary at all…
The recipe can be found here -http://www.mynutricounter.com/vegetarian-mac-cheese/
—Nikki Brown
Ingredients
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500 grams
squash, cut into 1” chunks
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250 milliliters
vegetable stock
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375 milliliters
fresh milk
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500 grams
uncooked gluten-free macaroni shells
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1/2 teaspoon
cayenne pepper
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1/2 teaspoon
nutmeg powder
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1/2 teaspoon
salt
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1 piece
Parsley for garnish
Directions
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Cook pasta according to package directions.
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Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.
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Season with salt, cayenne pepper, and nutmeg.
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Drain the pasta and stir into the squash puree.
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Garnish with chopped parsley.
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