Butternut Squash Mac and Cheese

Ingredients:

• 12 oz elbow pasta (gluten free if desired)
• 1 1/2 cups of broth
• 1 ½ cup non dairy milk
• 3 cups diced butternut squash, cone #3
• 2 teaspoons garlic, finely minced cone #1
• 1 cup diced yellow onion cone #3
• 2  teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon sea salt, divided
• 1 1/2 teaspoon chili powder
• Pinch of nutmeg
• 1 tablespoon dijon mustard
• 3 T all purpose flour (gluten free if needed)
• 1 block vio life shredded vegan cheese cone #1

Topping:

• 1 cup breadcrumbs toasted
• 1 tablespoon melted vegan butter
• 1/4 tsp salt

Instructions

1. Preheat Saladmaster Electric Oil Skillet to 350°F Add diced onion, garlic, Pasta, broth + non dairy milk (covering top of pasta) butternut squash,  and spices. Sprinkle with gf flour.
2. Once the pasta has cooked for 20 min stir in cheese and Dijon mustard.
3. Top with /breadcrumbs, butter and salt .