Gluten Free Lightened-Up Butternut Squash Mac and Cheese

Ingredients:

• 12 oz Brown Rice Pasta Elbows

• 1/2 medium butternut squas pureed

• 1 and 1/4 cup unsweetened almond milk

• 1 tbsp coconut oil

• 4 cups organic sharp cheddar cheese

• 2 tsp paprika

• 2 heads of broccoli

• salt/pepper

Instructions:

1. Cook the pasta according to the package instructions.

2. While the pasta is cooking, peel and cube the butternut squash. Place in a blender along with milk and puree.

3. Heat the coconut oil over medium heat in a medium to large pot for about 5 minutes. Add the pureed squash. Cook for about 7 minutes.

4. Drain the pasta, rinse with cold water, then add to the cooked squash puree.

5. Steam the broccoli.

6. Add in cheese, paprika, and the broccoli.

7. Continue cooking until the cheese has melted.

8. Add the salt/pepper to taste, and serve!

*This recipe was adapted from jaroflemons.com