Healthy Mac and Cheese

Preheat oven to 350ºF.

Fill a deep pot with water and bring to a boil. Once boiling, add quinoa noodles and cook until almost tender, about 6–7 minutes.

While noodles are cooking, add cubed butternut squash, onion, garlic, almond milk, and chicken stock to another pot and cook over medium-high heat. Allow to simmer until butternut squash is tender.

In a small bowl, combine Parmesan cheese, almond meal, ½ teaspoon sea salt, ¼ teaspoon pepper, and garlic powder and mix well. Set aside.

Once tender, carefully transfer butternut squash mixture to a blender and puree until very smooth. This process may require you to blend in batches. Add remaining ½ teaspoon sea salt and ½ teaspoon ground black pepper, Greek yogurt, and chickpea flour. Blend again. Taste for seasoning and add any additional salt or pepper as needed.

Drain the cooked noodles and return to the pot. Pour the butternut squash mixture over the noodles and stir to incorporate. Pour the macaroni and cheese mixture into a casserole dish. Sprinkle the Parmesan mixture evenly over the top of the mac and cheese.

Place into the oven and bake for 20–25 minutes, or until the top is golden brown.