Trader Joe’s Butternut Squash Mac n' Cheese

A simple, gut-friendly twist on classic mac n' cheese— this recipe keeps it simple and delicious.

Ingredients:

• 16 oz macaroni (I used pumpkin-shaped butternut squash pasta from Trader Joe’s)

• 4 cups water

• 2 tbsp Bragg's liquid aminos

• 1 tbsp spicy brown mustard

• 1 ½ tsp sea salt

• 1 lb cauliflower florets

• 4 oz shredded cheddar cheese

• ¼ cup grated parmesan cheese

Instructions:

1. In the Instant Pot, combine macaroni, water, liquid aminos, mustard, and salt. Stir well.

2. Place cauliflower florets over the top of the mixture—do not stir. Lock on the lid.

3. Pressure cook for 3 minutes. Allow to naturally release for 10 minutes, then carefully release any remaining steam. Once the valve drops, remove the lid.

4. Stir the pasta well, breaking up any cauliflower chunks until smooth and creamy.

5. Add cheddar and parmesan cheese, stirring until melted and well combined.

I hope this cozy, gut-friendly twist on mac n' cheese brings a little extra warmth to your fall meals. It’s a family favorite here, and I know it’ll be a hit in your kitchen, too! Let me know if you try it out