Macaroni and Cheese
Macaroni and cheese. I am pretty proud of myself on this one- I gotta say.
I was just sitting there wondering what to do with a butternut squash I had- when it hit me. This vegetable is very yellow.
Then I had another riveting thought.
I have gluten free macaroni in the pantry.
How very thought provoking- you might be thinking. And that's exactly what I was thinking too.
Yellow+ Macaroni= Macaroni and Cheese.
Brilliant. So here it is.
Recipe
Serves 2
Prep Time: 90min
Cook
Ingredients
1 butternut squash
1/2 cup nutritional yeast
2 tablespoons earth balance butter
10oz gluten free elbow (macaroni shaped) pasta
5-10 mushrooms
pinch of salt
Equipment:
Food Processor
Directions:
Preheat oven to 350 degrees. Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours.
While squash cooks, pan fry mushrooms in water or earth balance, seasoning as desired.
During last 15 minutes of cooking the squash, boil 3 quarts of water. Add 1 tablespoon salt and pour in 10oz pasta and cook uncovered, stirring regularly. Drain.
Remove skin from squash and chop into chunks, adding into food processor. Add nutritional yeast, salt, and earth balance. Process for 2 minutes or until smooth.
Pour squash mixture over pasta and enjoy!