Veggie Mac & Cheese

I used to cringe when my kids ate traditional mac & cheese, as I wondered what the nutritionally devoid meal was doing to their health. Not with this recipe! It’s dairy-free, and has butternut squash in the sauce with chopped veggies on top. It’s great to see the kids chow down on so many veggies with enthusiasm!

Here’s what you need:

• Your choice of noodles, prepared as instructed on package (I use these)
• 1/2 cup nutritional yeast
• 1/2 cup garbanzo flour
• 10 oz box frozen pureed butternut squash or winter squash (I use this)
• 1 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 2 cups unsweetened rice milk
• 2 Tablespoons olive oil
• 1 teaspoon Dijon mustard

1. Prepare your noodles according to the instruction on the package — set aside.
2. Thaw the squash in the microwave.
3. Mix the rest of the ingredients, in a medium saucepan. Bring to a boil, mixing often. Once the mixture is thick and cheesy add the squash and pour over your noodles. Mix until the sauce evenly coats the noodles. Top each serving with chopped tomato and avocado.

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