When hunger strikes and it’s cold outside, we want only one thing. Cheesy, gooey, stick-to-your-insides comfort food. Unfortunately, such dishes tend to take a toll on our health even if they may lighten up our mood. Thankfully, Chalkboard Mag comes to the rescue once again with this unbelievable, fall-appropriate dish from Food52. It’s vegan. It’s good for you. It’s extra delicious. You’re welcome.
Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. (You can use any leftover sauce as a cheese dip.) I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish – win, win.
BUTTERNUT SQUASH MAC AND CHEESE
(Serves 6 to 8)
1 1/2 to 2 lbs butternut squash (about 1 medium squash), peeled and cubed
2 Tbsp olive oil
salt and pepper
3 cloves garlic, coarsely chopped
1/2 cup coconut milk
1 1/4 cups unsweetened almond milk, homemade or store-bought
1/2 cup plus 2 Tbsp large-flake nutritional yeast
1 Tbsp arrowroot powder
1/4 tsp smoked paprika
2 Tbsp freshly squeezed lemon juice
1 Tbsp white miso
1 lb elbow pasta
2 cups cooked vegetables (optional), such as steamed chopped spinach, blanched peas or lightly steamed broccoli florets
1/2 cup dry breadcrumbs
Preheat the oven to 400°F. Oil a 7″ x 11″ pan.
Coat the squash with 1 tablespoon of the olive oil, then spread it evenly on a rimmed baking sheet. Sprinkle with salt and pepper.
Bake for 30 to 35 minutes, until very tender and just starting to brown. Remove from the oven. Decrease the oven temperature to 350°F …