Gluten-Free Hidden Veggie Mac and Cheese with Pecan Breadcrumbs

1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Add in butternut squash, cauliflower, sea salt, black pepper, and cinnamon. Cook for 1 to 2 minutes or until fragrant.
2. Pour in vegetable broth and cover the skillet. Let simmer for 8 to 10 minutes, or until vegetables are tender. Remove from heat and let cool.
3. Blend cooked butternut squash and cauliflower from above, milk, 1/2 cup cheddar, 1/2 cup parmesan, and Dijon mustard in a high-speed blender. Taste and adjust seasoning as desired. Yields about four cups; you may not use all sauce (see recipe note below).
4. Place pasta and steamed broccoli in a large mixing bowl. Pour 1/2 cup of sauce at a time over pasta and broccoli until the pasta is well coated and saucy. Taste and adjust salt and pepper as desired.
5. Preheat oven to 350 degrees F. Pour pasta into a baking dish. Top with additional cheddar and parmesan cheese and bake for 15 minutes, until cheese is melted.
6. While the mac and cheese is baking, make the pecan breadcrumbs: Pulse pecans in a food processor until a sand-like consistency is achieved. Mix in spices and salt.
7. Once the mac and cheese is done, sprinkle with pecan breadcrumbs and broil on low for 2 to 3 minutes, or until golden brown. Serves 4.

Recipe Notes

1. You can omit the cayenne, chili powder, and garlic powder in the pecan topping if desired.
2. The cheese sauce yields 4 cups. Reserve 1 cup (unless you like your mac and cheese very cheesy), and store the leftover in your fridge for up to one week.
3. Steam broccoli: Cut broccoli into 2-inch florets. In a steamer insert over a pot of boiling water, steam broccoli, covered, until tender, about 4 to 5 minutes.