Vegetarian “Mac & Cheese”
By: Nikki Brown
Published: Saturday, September 23, 2017 - 1:26pm

Ingredients




500g/17.5oz squash, cut into 1” chunks
250ml/8.5fl oz vegetable stock
375ml/12.75fl oz fresh milk
500g/17.5oz uncooked gluten-free macaroni shells
½ tsp. cayenne pepper
½ tsp. nutmeg powder
½ tsp. salt
Parsley for garnish

Preparation

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.

About

Your family will be none the wiser when you offer up this vegetarian “mac and cheese”. 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…