Pumpkin Macaroni and Cheese

 

Ingredients
2 1/2 cups macaroni noodles, uncooked
1 15oz can pureed pumpkin , about 2 cups
1 cup dairy free milk 
1/3 cup nutritional yeast
1/4 cup Churn Style Butter
1 tbsp mustard
1 tsp salt
1/2 tsp cracked black pepper
1/4 tsp paprika
a pinch of ground nutmeg
2 cups vegan shredded cheddar cheese

Instructions
Bring a large salted pot of water to a boil.
Cook macaroni noodles according to the package. Drain noodles once done and set aside.
While noodles cook, add pureed squash, dairy free milk, nutritional yeast, butter, mustard, salt, pepper, paprika and vegan cheese to a high powdered blender.
Blend this until very well combined about 3-5 minutes. Set aside.
Once noodles are cooked and drained, return to pan, pour the sauce over the noodles and add in the vegan cheddar cheese over medium low heat.
Stir together often until all the vegan cheese shreds have melted and heated through.
Remove from heat. Adjust salt and pepper to taste and serve.
Enjoy!