ButterNut Mac and Cheese

This Mac and Cheese will now become a permanent staple in my house.  So completely in love.  This recipe is so warm and comforting and if I must say, addicting!  Enjoy.

For Cheese Sauce

1/2 Butternut Squash (Whole) or 1.5 cups

1/2 Yellow Onion

1/4 cup water

1/4 cup cashews (soaked overnight or in hot water for an hour)

1 tbsp lemon juice

1 tbsp Nutritional Yeast

1 tsp of Trader Joes Dijon Mustard, or any other mustard

1/4 tsp of garlic powder

1/8 tsp of black pepper

1/8 tsp of paprika

1/8 tsp of tumeric

Add Butternut Squash and Onion to large saucepan and fill about 2 inches above the vegetables with water.  Boil Veggies until they are soft and ready to eat.  

Add Butternut Squash, Onion, and all other ingredients to a high speed blender or food processor.  Do not forget the 1/4 cup of water.  

Tip: Save water by using boiled water or water from cashew soak to the blender

Blend and Done.

For pasta:

Use your favorite pasta.  Macaroni noodles are usually suggested for Mac and Cheese, however my son prefers the noodles to be bigger so he can practice using his fork.

My new favorite pasta is Banzo's Chickpea Pasta.  I typically do not use gluten free pasta or any other pasta that is not the real stuff however, my life has been changed.  Banzo did it for me.  I am hooked. 

Additions:

You can feel free to add whatever additions you crave when making mac and cheese.  I wanted to make this more of a full meal rather than a side dish so I added Spinach, Diced Tomatoes, and Eggplant.  Delish!