Crispy Baked Mac and Cheese
Experience the ultimate comfort with this creamy vegan mac and cheese. A velvety sauce made from roasted butternut squash and cashews provides a rich, cheesy base for tender macaroni, finished with a golden, buttery panko crust for an irresistible crunch.
Instructions
- 1
Preheat your oven to 425°F (218°C). Slice the butternut squash (1) in half and scoop out the seeds.
- 2
Place squash cut side up on a tray, rub with olive oil (2 tbsp), and season with salt and pepper. Bake for 45 minutes until fork-tender.
- 3
Prepare the topping by mixing panko breadcrumbs (0.875 cup), nutritional yeast (1 tbsp), kosher salt (0.2 tsp), smoked paprika (0.125 tsp), and plant butter (2.5 tbsp).
- 4
Boil macaroni (12 oz) in salted water until al dente. Drain and toss with a drop of oil.
- 5
Scoop 1.5 cups of roasted squash flesh. Reduce oven to 400°F (205°C) and grease a baking dish with oil or plant butter (1 tbsp).
- 6
Blend squash flesh with raw cashews (0.5 cup), nutritional yeast (0.75 cup), dry mustard powder (0.5 tsp), garlic powder (1 tsp), onion powder (0.5 tsp), smoked paprika (0.5 tsp), white miso paste (1 tbsp), tapioca flour (1 tbsp), fresh lemon juice (1.5 tbsp), coconut milk (1 can), and kosher salt (1.5 tsp) until smooth.
- 7
Toss the macaroni (12 oz) with the cheese sauce. Transfer to the prepared dish and sprinkle with the panko topping.
- 8
Bake for 18 minutes until the top is golden and crispy. Let rest for 15 minutes before serving.
Nutrition Facts
Per portion