Vegetarian Mac & “Cheese”

Directions

The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will mac everyone smile, you are certainly squashing the belief that cheese is necessary at all…

1. Cook pasta according to package directions.

2. Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.

3. Season with salt, cayenne pepper, and nutmeg.

4. Drain the pasta and stir into the squash puree.

5. Garnish with chopped parsley.