Prep Time: 20 minutes
Bake time: 30 minutes
Makes 8 servings

For the cheese sauce:

1 1/2 cups raw cashews
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chili powder
1 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2 tsp. mustard (dijon or yellow)
1 cup butternut squash *optional (canned or baked is great)

Blend ingredients until smooth and creamy.

For the macaroni n’ cheese casserole:

8 oz. of gluten-free elbow or shell pasta. I like to use quinoa noodles.
freshly ground black pepper
*optional add-ins: roasted broccoli, sauteed mushrooms, spinach.
Mix together and enjoy immediately, or roast in oven for 30 minutes.