This recipe for vegan mac and cheese is so easy, plus you get the added benefit of nutrients and protein from butternut squash. Gather your ingredients for 6 servings!
- 1 butternut squash (or 2 cups of frozen squash)
- 3 cups nondairy milk
- 2 tbsp cornstarch
- 4 tbsp nutritional yeast
- 1 tsp mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 16 oz elbow pasta, uncooked
- 1/2 cup panko breadcrumbs
Directions
- Cut the butternut squash into halves and remove the seeds. Roast the butternut squash at 400 degrees for 45 minutes or until tender. You can also steam or use an electric pressure cooker: Place on trivet and add 1.5 cups of water. Use the steaming setting for 10 minutes.
- Once the butternut squash is cooked, scoop the flesh out of the skin with a spoon. Measure 2 cups for the sauce.
- To make the sauce, combine the 2 cups of just-cooked butternut squash, milk, corn starch, nutritional yeast, ground mustard, garlic powder and smoked paprika in a blender. Process until smooth.
- Bring a large pot of salted water to a boil and cook pasta according to directions on the package.
- Place the macaroni and “cheese” into a 9-by-13-inch baking dish and top with panko breadcrumbs. Place under the oven broiler set to low for 5 minutes to brown the top of the dish. Serve hot. Note: It may seem like there’s a lot of sauce, but the pasta will absorb the sauce as it cools. Enjoy!