Chorizo Squash Mac & Cheese (gluten & dairy free)

I usually cook meals that are easy, require no time and cost very little money.  This time, I spiced it up.  My love kept hinting for me to cook him a "man meal."  What is a "man meal" you ask?  Something homemade.  Something hearty and something voluminous.

I altered this recipe from an RD named Sharon Palmer, you can find her link at the bottom of this page.  Enough description, let's get down to business...

MAKES: 6 SERVINGS

Ingredients:

•  8 ounces (2-1/4 cup) Quinoa Pasta - Elbows (gluten Free)
•  12 ounces Chorizo (gluten, nitrate, msg free, I used Hempler's)
•  2 1/2 cups butternut squash, chopped ( I bought already cut up from Trader Joe's)
•  1-1/2 cups low-sodium vegetable broth
•  1/4 tsp ground garlic
•  1/4 tsp ground black pepper
•  1/4 tsp paprika
•  1/4 tsp dry mustard
•  1/4 tsp cumin
•  1-1/2 cups unsweetened coconut milk
•  1 cup daiya cheese
•  1 slice Udi bread (or any gluten free)
•  1 tsp extra virgin olive oil

 Instructions:

1. Cook the macaroni in boiling water according to the package directions.  Drain and set aside. 
2. Put the squash, broth, spices into a medium pot. Cover the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, about 20 minutes.
3. Preheat the oven to 375ºF. Saute chorizo.
4. Lightly mash the squash mixture in the pot with a potato masher. Stir in the cooked macaroni, milk, and cheese.
5. Spray a 9 x 13-inch baking dish. Transfer the macaroni and cheese mixture into the dish.
6. Mix together the bread crumbs and olive oil in a small dish. Sprinkle over the macaroni and cheese with the chorizo.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.

http://gofamz.com/healthy-eating/healthy-recipes/butternut-squash-sage-macaroni-and-cheese