Butternut Squash Mac n’ Cheese2013-11-16
- 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
For more recipes from Margaret, check out The Plant Philosophy!
- 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)
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.
Prepare pasta according to your box or bag (or however you normally do it!) Drain and set aside.
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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