Delicious and light MAC n CHEESE (gluten free)

This is a gem of a recipe.  

I'm very particular about my mac n cheese but my husband is THE mac n cheese master taste tester. Fortunately for his cardiovascular system, I was determined to come up with a mac n cheese recipe that is both delicious and nutritious :)  

In the past, I've used vegan cheese, butter substitutions and varieties of milk substitutes.  They were received with a,"I mean, it's good but it's not mac n cheese".  So what's a health nut to do? I had to go back to basics but with a twist.  

I love mac n cheese that's soft in the middle, moist but not soupy, cheesy with lots of flavor.... 

What I don't like about heavy mac n cheese (T.M.I moment approaching) is feeling backed up with a heavy gut for a day or two.

My recipe will give you all the satisfaction of the best mac n cheese you've had with less guilt.  

This recipe is full of flavor and cheesy while using no cream and 1/4 of the cheese and butter a standard recipe calls for but I assure you it's good.

Here it goes….

(feel free to substitute where desired)

Serves about 6 from a 8 x 6 x 2 dish

Ingredients:

8 oz of brown rice elbow macaroni pasta

2 1/2 cup cubed butternut squash

1 tbs butter

1 cup raw milk cheddar cheese, shredded  (I use this for it's creamy taste. You could also use goat's milk cheddar cheese)

1/4 cup goat's milk- goat's milk is usually more easily digested by lactose intolerant people (or your milk alternative of choice)

1/4 tsp granulated garlic

1/4 cup nutritional yeast 

1/4 tsp sea salt

Pepper to taste

Directions:

1. Cook pasta per directions on package and drain water
2. Add butternut squash to enough boiling water so that squash is submerged.  Reduce to medium-low temperature and cook until tender (About 15-20 minutes) 
3. Once squash is tender, drain water. 
4. With no heat, in same pot add butter and milk.  Mash squash and stir until a smooth, creamy  texture is achieved. Stir in granulated garlic, nutritional yeast, salt and pepper.
5. Bring burner to low and add 1/2 c cheese and continue to stir to melt cheese.
6. Place pasta in a butter greased dish.
7. Spoon in cheese/squash mixture to pasta to make sure all is well coated.
8. Add the remainder of the cheese around the dish to ensure cheesy bites.

   Bake uncovered at 375 for 20-25 min

   Enjoy & YOUR WELCOME! ;)