Dairy Free Mac-N-Cheese

21 Jun

When I think of good mac-n-cheese I think of ooey, gooey, rich and creamy.  This recipe delivers!

What you need:

1lb macaroni noodles
1 medium butternut squash
8 oz + 4 oz cheddar cheese substitute
32 oz unsweetened milk substitute (I like coconut milk for the recipe)
3 Tablespoons Dry Mustard
3 Tablespoons Flour
your favorite butter substitute
salt and pepper to taste

What you do:
Set your oven to 400 degrees. Cut your butternut squash in half length wise and remove seeds. Place face-up on a cookie sheet and bake for one hour or until fork tender. Once cool enough to handle scrap out the squash and place in food processor with a tablespoon of butter substitute and salt to taste. Blend until you have a nice puree. Set aside.

Cook macaroni al dente – you don’t want it too soft, it will continue to cook in the oven.

In a cast-iron pot or dutch oven melt 3 Tablespoons of butter substitute and add 3 Tablespoons of flour, whisking to combine. Cook for about five minutes to make a nice roux. Slowly add your milk substitute and bring to a soft bubble.

Mix dry mustard in to milk and add 8 oz of cheddar cheese substitute. Cook until cheese has melted. Right now it is going to look really weak but fear not! Mix in your puree and watch the color become dark and rich!  I love this part because my kids are getting a healthy dose of a veggie and the color matches what the box mac-n-cheese tells us it should look like!

Bring your ooey gooey goodness back up to a boil, mix in your macaroni and top with remaining cheese.  Bake at 400 degrees for 20 – 30 minutes or until you have a nice crust on the top (my kids favorite part!)

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