Butternut Squash Mac n’ Cheese

2013-11-16
  • Yield : 5-6 cups
  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

We all know Thanksgiving is fast approaching and it just wouldn’t be complete without some classic comfort food! Mac n’ cheese is a staple recipe for me and my family, so creating a totally vegan version was a challenge, but I’m happy to finally share the end result! Hope you enjoy this one<3

Ingredients

  • 13.5 ounces Pasta (1 large box/bag)
  • 2 cups Butternut Squash, peeled & roasted or peeled, diced & boiled (about 1/2 large butternut squash)
  • 1 1/2 cup Nutritional Yeast (flakes or powder)
  • 3/4 cup Non-dairy Milk
  • 1/2 large White Onion (diced)
  • 2 tbsp Veggie Broth
  • 2 tbsp Non-dairy Butter (Earth Balance)
  • 1 1/2 tbsp Flour
  • 1 tbsp Mustard
  • Pinches of salt, pepper, red pepper flakes and garlic (optional)

Method

Step 1

Bring a large pot of water to a boil and add butternut squash (for roasting, heat oven to 400 degrees and place squash face down on a cooking sheet for 30-45 minutes). Cook until squash is softened and drain. Place in your food processor with broth, nutritional yeast, onion, mustard and pulse until mixture is smooth. Set aside for now.

Step 2

Prepare pasta according to your box or bag (or however you normally do it!) Drain and set aside.

Step 3

In a medium pan, heat butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in non-dairy milk, butternut squash, and seasonings. Continue to whisk until the mixture begins to thicken (about 1-2 minutes) if it's too thick add in more non-dairy milk. Once thickened, remove from the burner. Fold into pasta and serve warm, enjoy!

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Comments (23)

  1. posted by Kelly on November 16, 2013

    I will make this one again! I liked the flavor of the butternut squash and nutritional yeast sauce better than a tofu based sauce. I followed the recipe exactly, and then I put it in a baking dish, topped it with some breadcrumbs and melted Earth Balance, and baked at 350 for 30 minutes (broiled the last 2 minutes to brown the bread crumbs). Lots of protein, fiber and nutrition in this dish! Thanks for the recipe!

      Reply
    • posted by Margaret Chapman on November 20, 2013

      That sounds amazing, such a great finishing touch! πŸ˜€ Thanks so much for sharing, hope you enjoyed! <3

        Reply
  2. posted by Michelle on November 17, 2013

    Do you think this would work with rice too?

      Reply
    • posted by Margaret Chapman on November 20, 2013

      Rice instead of noodles/pasta? Yeah! Cheesy rice would be amazing, throw in some chopped broccoli and you could do a broccoli rice casserole πŸ˜€ Let me know how it turns out! <3

        Reply
    • posted by Sarah on December 9, 2013

      I’m going to try this with the rice and broccoli. Yum! Will definitely let you know how it turns out.

        Reply
  3. posted by Jackie Va on November 20, 2013

    hmm i only have a butternut squash puree, would that still work?

      Reply
  4. posted by Jason on November 25, 2013

    Too much raw onion. Next time I’m caramelizing them before blending.

      Reply
    • posted by Margaret Chapman on December 6, 2013

      I am a tad addicted/obsessed with onion, raw or cooked. So I apologize, cooking it down would definitely change it up and be less “harsh”.

        Reply
  5. posted by Toni on December 2, 2013

    I made this for my 7th annual vegan thanksgiving potluck and it was a huge hit. I followed the recipe and added a few things from my favorite Mac n Cheese recipe (New Farm Cookook) like a little soy sauce, and a tad of paprika. Since it was Thanksgiving, I also splurged and topped it with a little cheddar Daiya and breadcrumbs.

    Great recipe, Margaret!

      Reply
    • posted by Margaret Chapman on December 6, 2013

      That’s so awesome! Yay, happy to hear that! Yeah I did the same for Thanksgiving, so. much. DAIYA. Lol, it was greatness! Baking it with crunchy onions AND breadcrumbs is pure bliss… I didn’t even try skimping for Thanksgiving haha

        Reply
  6. posted by Janice on December 4, 2013

    Great recipe many thanks, we loved it. If I made the full recipe not halved as today do you think it will be ok to freeze?

      Reply
    • posted by Margaret Chapman on December 6, 2013

      Thanks so much Janice πŸ™‚ that’s great to hear! It does great freezing, let it thaw at room temp and add a bit of non-dairy milk + stock to mix it up and get it to the right consistency again, then heat it up in the oven. Hope this helps, enjoy!

        Reply
  7. posted by Joseph on December 9, 2013

    How many people would this serve? I’m catering a small party and would love to do this one! THANK YOU!

      Reply
  8. posted by kim on December 15, 2013

    I made this for the first time tonight and we loved it! very filling tho…phew πŸ˜‰

    Joseph I halved the recipe and it was plenty for three people, hope you have a good party.

      Reply
  9. posted by Joy on January 17, 2014

    This is probably a silly question but, is the mustard prepared or gound?

      Reply
  10. posted by Zoe on March 21, 2014

    this was so delicious! I caramelized the onion first and I softened the butternut squash by steaming it. And now i have leftovers to enjoy all weekend!

      Reply
  11. posted by Natalie on April 4, 2014

    delicious!! I love this recipe πŸ™‚

      Reply
  12. posted by Caitlin on November 15, 2014

    I added mushrooms and avocado to the finished dish, it was delicious!

      Reply

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