GF/DF Mac 'n' Cheese

Ingredients:
 

• 1 cup gluten-free pasta (such as macaroni or fusilli)

• 1 heaping tsp vegan margarine

• 1 heaping tsp gluten-free 1-to-1 flour blend

• ½ cup gluten-free oat milk (+ a little extra)

• ½ tsp salt

• Pinch of nutmeg

• ¼ cup pureed roasted butternut squash

• ¼ cup dairy-free cream cheese

• ¼ cup nutritional yeast

• 1-2 Tbsp shredded dairy-free cheddar cheese (optional)
   

Directions:
 

Cook pasta in a large pot of well-salted boiling water. Cook as instructed on the package & until the pasta is slightly al dente.
 

In the meantime, in another smaller pot, melt the margarine over high heat. When it starts to bubble, add the flour. Stir well with a whisk to make a roux (pasty substance). If needed, lift the pot while whisking to prevent the roux from burning.
 

Turn the heat down to low. Add the oat milk a little at a time, whisking well after each addition. The mixture should be smooth. Add the salt and nutmeg and mix well again.
 

Add the butternut squash puree. Whisk in well. Add the DF cream cheese. Whisk in until the cream cheese melts into the sauce. Add the nutritional yeast. Whisk again to mix all ingredients until the sauce is smooth. Remove from heat, cover and set aside.
 

Check the pasta. If it’s cooked, drain and rinse with cool water.
 

Remove cover from the sauce. Add the pasta to the sauce and mix with a spoon until all the pasta is well covered in sauce. Taste and adjust seasonings.
 

Top each serving with a tablespoon of shredded dairy-free cheddar cheese, if desired. This recipe makes 2 servings but is easily doubled.