🥘 Ingredients
- butternut squash 1
- Extra virgin olive oil or avocado oil
- raw cashews ½ cup
- nutritional yeast makes for an extra cheesy flavor ¾ cup
- garlic powder 1 tsp
- onion powder ½ tsp
- smoked paprika ½ tsp
- dry mustard powder ½ tsp
- white or yellow miso 1 tbsp
- lite coconut milk 1
- fresh lemon juice 1 ½ tbsp
- tapioca starch/flour 1 tbsp
- elbow macaroni 12 oz
- kosher salt + more to taste 1 ½ tsp
- Freshly
- panko breadcrumbs 14 tbsp
- nutritional yeast 1 tbsp
- Scant kosher salt ¼ tsp
- smoked paprika 0.12 tsp
- vegan butter 2 ½ tbsp
If you’re planning to use this cheese sauce to make regular mac and cheese (i.e., not baking it), omit the tapioca flour. It’ll taste chalky if not cooked. Don't skip the nutritional yeast, as it is what brings that cheesy flavor. Storage: If you want to save time, you can make the cheese sauce and macaroni 1-2 days in advance, and toss them together in the baking dish; cover and refrigerate. On the day of serving, take it out of the fridge so it’s not super cold and make the topping (takes 2 minutes). Sprinkle the topping on and bake it off. Storage: Or, you can just make the cheese sauce 2-3 days ahead of time and store it in an airtight container. Or even just roast the butternut squash 2-3 days in advance and store the flesh in the fridge. Storage: Once baked, allow to cool and store in an airtight container in the fridge for up to 4 days. To reheat, add your mac and cheese to an oven-safe dish. If very thick, add a spoon or two of plant milk and toss to combine. Cover the dish with foil and bake at 375ºF / 190°C for 15-20 minutes, or until warmed through. If desired, take off the foil and bake for another 5 minutes.
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1Gather: butternut squash , Extra virgin olive oil or avocado oil , raw cashews , nutritional yeast makes for an extra cheesy flavor , garlic powder , onion powder , smoked paprika , dry mustard powder , white or yellow miso , lite coconut milk , fresh lemon juice , tapioca starch/flour , elbow macaroni , kosher salt + more to taste , Freshly cracked black pepper to taste. For the crispy topping: panko breadcrumbs , nutritional yeast , Scant kosher salt , smoked paprika , vegan butter .
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2Preheat the oven to 425°F / 220°C. Use a very sharp knife to slice the butternut squash in half, then scoop out the seeds using a spoon.
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3Bake the squash. Place each squash half, cut side up, on a rimmed sheet pan and rub each with a bit of the olive oil or avocado oil and season well with salt and pepper. Bake for 45-55 minutes , or until the flesh is completely fork tender and lightly browned.
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4Meanwhile, make the crispy breadcrumb topping. In a small bowl, combine the panko bread crumbs, nutritional yeast, salt, paprika, and melted vegan butter until well combined.
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5Meanwhile, cook the elbow macaroni. Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander. Toss with a little bit of olive oil to prevent sticking.
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6Once the squash is done roasting and cool enough to handle, scoop out the flesh and discard the skin. Measure out 1 1/2 cup of the flesh. Reserve the rest for another use, such as a curry, soup, or side dish.
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7Reduce the oven temperature to 400°F / 205°C. Lightly grease a 3-quart ( timer L) baking dish with oil or melted vegan butter.
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8Make the cheese sauce. In a high-powered blender, add the 1 1/2 cup of the squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, miso paste, tapioca flour or cornstarch, lemon juice, lite coconut milk, 1 1/2 tsp kosher salt, and black pepper to taste. Blend until the sauce is completely smooth and creamy, about 1-2 minutes, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, more nutritional yeast for more cheesiness, or more lemon juice for more acidity.
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9Return the cooked and drained pasta back to its saucepan and pour in the cheese sauce. Toss until well combined. Transfer the mac and cheese to the prepared baking dish. Sprinkle the crispy breadcrumb topping evenly over the top.
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10Transfer to the oven and bake for 18-20 minutes , until the topping is crispy and brown. Allow to cool for 10-20 minutes to help set up, then slice into it and serve.