Mac and Cheese

Ingredients

• 1 ½ oz Gluten-free Elbow Pasta
• 1 lb Butternut Squash
• 1 ½ cups Soy Milk
• 1 cup Vegetable Broth
• ½ tsp Salt
• ½ tsp Cayenne Pepper
• ½ tsp Nutmeg
• 2 tbsp Fresh Parsley

1. 1Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
2. 2Combine butternut squash, soy milk, and vegetable broth in a pot bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.