April Ross' Butternut Squash Mac-N-Cheese  height=

April Ross' Butternut Squash Mac-N-Cheese

Serves4
Prep5
Cook15
By: Beyond Meat
Ingredients

1 package gluten free elbow macaroni

1 package Italian Beyond Beef crumbles

1 block dairy-free cheddar, we loved Follow Your Heart or Daiya

1 cup canned butternut squash

½-1 cup Hemp milk, or milk alternative

2-4 tablespoons Olive oil

½ -1 teaspoon Celtic Sea Salt

Preparation

Cook gluten free brown rice pasta for 7 minutes, or follow pasta instructions. Drain pasta and set aside.

In a separate pan, heat up Beyond Beef crumbles as instructed on package with olive oil.

In pasta pot, add olive oil or melt alternative butter. Add entire package of cheddar shreds, hemp milk (Add a little more milk at a time to add a creamier sauce), butternut squash, and salt. Stir to blend ~ the Vegan cheese can take a little longer to melt, but it will!

When cheese is melted, gently mix pasta back into the pot with sauce and beyond beef crumbles. You can also top with beyond beef crumbles. Salt to taste.

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