Gluten-Free Butternut Mac and Cheese

• 1 Tablespoon Kosher Or Sea Salt
• 1 pound Gluten-free Brown Rice Pasta
• 2 ounces, weight Cream Cheese
• 2 cups Grated Cheddar Cheese
• 1 Tablespoon Olive Or Vegetable Oil
• 1/4 cups Finely Chopped Shallot Or Yellow Onion
• 2 teaspoons Minced Garlic
• 1- 1/2 cup Milk
• 6 cups Diced Butternut Squash, Frozen Or Fresh
• 1 teaspoon White Pepper (or More To Taste)
• 1/2 cups Raw Pumpkin Seeds
• 5 Tablespoons Finely Grated Parmesan Cheese
• 1/4 teaspoons Dried Thyme (optional)
• 1/2 Tablespoons Olive Oil Or Melted Butter

1. Set a large pot of water over high heat and keep salt and pasta nearby.
2. Set cream cheese and cheddar out to come closer to room temperature.
3. Heat oil over medium in medium saucepan, then add shallots and cook 35 minutes, stirring occasionally, until well-browned.
4. Keep heat low enough that shallot doesnt burn.
5. Add garlic and saute another minute, until fragrant.
6. Add milk and squash and stir to mix; the squash wont be submerged in the milk.
7. Raise heat to medium high and cover.
8. Once boiling, reduce to low heat and keep covered.
9. Stir occasionally, simmering 1015 minutes, until squash is fork-tender.
10. Remove from heat and blend slightly cooled mixture with immersion blender or a standard blender until very smooth.
11. Combine squash puree in the saucepan with cheeses, 1 1/4 teaspoon salt, and 3/4 teaspoon white pepper, stirring until cheese melts.
12. Preheat oven to 375 degrees F.
13. Add 1/2 tablespoon salt to boiling water, then add pasta and stir.
14. Maintain a moderate boil.
15. For Trader Joes or Tinkyada brown rice penne or fusilli, cook 5 1/2 minutes, check for doneness, then boil up to 6 1/2 minutes until very firm but edible.
16. Turn off heat, let pasta rest in water for 30 seconds, then drain in a colander without rinsing.
17. Add cooked pasta to sauce and stir to combine well.
18. Spread mac and cheese in a lightly oiled 9 by 13-inch pan or baking dish.
19. Pulse pumpkin seeds in food processor 20 to 25 times to form coarse crumbs.
20. Combine crumbs with Parmesan, thyme, salt and pepper to taste, and olive oil or melted butter, using your fingers to work fat into the crumble.
21. Sprinkle topping over mac and cheese.
22. Bake 1520 minutes, until mac and cheese is hot and crumb topping is lightly browned.
23. If topping doesnt brown, broil for a minute or two.
24. Cool slightly before serving.

kosher, brown rice pasta, weight cream cheese, cheddar cheese, olive or, shallot, garlic, milk, butternut, white pepper, pumpkin seeds, parmesan cheese, thyme, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-butternut-mac-and-cheese/ (may not work)