The Ultimate "Macaroni & Cheese"

I have finally discovered the BEST dairy-free & gluten-free "Macaroni & Cheese"! You won't be able to tell the difference! Serve alongside some pulled pork and veggies, and you've got yourself a perfect Super Bowl Sunday meal!

What you'll need:

1 cup cashew "ricotta cheese" (Recipe here!)

1 cup butternut squash puree

2 tbsp ghee (dairy-free) or grass-fed butter

1 tsp salt

1/2 tsp garlic granules

1 16oz. package brown rice macaroni pasta
*to make this paleo, use zoodles in place of pasta

I prefer to use homemade butternut squash puree for this recipe. It's so incredibly simple. Preheat your oven to 400F degrees. Slice butternut squash in half and drizzle with a little EVOO and a little salt. Place facedown on a lined baking sheet. Bake for 35-45 minutes or until squash is very tender. 

While the squash is baking you can begin cooking your pasta and getting out your other ingredients. Once butternut squash is out of the oven, scoop out seeds and discard. Add the "meat" of the squash to your food processor making sure no skin is left on. Puree for a few minutes until smooth. You will have more than a cup of butternut squash puree in your food processor, but just remove the remainder of puree to use for another meal later on. Add in the cashew ricotta, ghee, salt, and garlic granules to the food processor. Process for at least a minute or until smooth. Taste to make sure more salt isn't needed. You now have your "cheese" sauce. Add the "cheese" sauce to your cooked pasta, and you're all done!