Ingredients

  1. MAC AND CHEESE

  2. 2 cups butternut squash cubes, cooked

  3. 3/4 cup milk or milk alternative

  4. 1/4 cup margarine

  5. 1 cup cheese or cheese alternative

  6. 200 g cooked macaroni

  7. 1/4 tsp salt

  1. CRUMB TOPPING

  2. 5 tbsp parmesan cheese or vegan parmesan

  3. approximately 5 slices crushed Ryvita Crispbread, your choice

  4. black pepper pinch, to taste

  5. 1 tbsp margarine, melted

Directions

  1. Heat the oven to 350F.
  2. On a medium heat, heat the milk, margarine, butternut squash, cheese and salt.
  3. Once the squash is soft, blend the mixture with a hand blender or in a blender. Mix the sauce with the cooked macaroni.
  4. Pour the mac and cheese mix into an oven proof dish.
  5. Mix the parmesan, crushed Ryvita crispbreads, melted margarine and black pepper.
  6. Sprinkle over the mac and cheese. Bake for 15 minutes.