Butternut Squash Mac and Cheese – Hannah Romanowsky

Ingredients

• 12 oz elbow pasta (gluten-free if desired)
• 1½ cups broth
• 1½ cups non-dairy milk
• 3 cups diced butternut squash
• 2 teaspoons garlic, minced
• 1 cup diced yellow onion
• 2 teaspoons smoked paprika
• ½ teaspoon cinnamon
• 1½ teaspoons sea salt, divided
• 1½ teaspoons chili powder
• Pinch of nutmeg
• 1 tablespoon Dijon mustard
• 3 tablespoons all-purpose flour ((gluten-free if needed))
• 1 block shredded vegan cheese
• 1 cup toasted breadcrumbs
• 1 tablespoon melted vegan butter
• ¼ teaspoon salt