Wednesday, January 25, 2012

The Best and Creamiest Mac and Cheeze

You have to stop what you're doing and make this mac and cheeze. I was so relieved that this recipe worked out so perfectly as I've been testing out a lot of pastas lately and I'm ready to eat something else for a few raw kale salad! (I've been fantasizing about making one since seeing a photo of one posted online with all kinds of wonderfulness mixed in.)

So, back to vegan mac and cheeze. I adapted this recipe from Angela at and added some ideas from the other sauces I've made recently. Then I added a cup of Daiya cheddar cheese for good measure (a vegan's best friend when it comes to comfort food). It's oh so creamy.

New and Improved, Butternut Squash Mac and Cheeze 

(Serves 4)

2 cups roasted butternut squash (Peel, de-seed and cube the squash. Place in a roasting pan and drizzle with olive oil and salt and pepper and mix. Roast at 425oF for 40 minutes, flipping the squash once.)

3 Tbsp Earth Balance (or other vegan butter)
2 Tbsp cornstarch or arrowroot powder
2 cups unsweetened dairy free milk (I used almond)

3/4 cup nutritional yeast
5 tsp dijon mustard
1 tsp garlic powder
5 Tbsp fresh lemon juice
2 tsp light miso
2 tsp salt

1 cup cheddar Daiya brand vegan cheese
2 cups steamed kale
16 oz rice noodles (I used penne)

Over medium heat, add the Earth Balance butter. When bubbling, whisk in the cornstarch, then slowly add 2 cups dairy free milk. Let thicken by simmering for a few minutes over low heat.
When mixture has thickened, add in nutritional yeast, dijon, garlic powder, lemon juice, miso and salt and pepper. Stir to combine, then take off heat.

In a blender, add 2 cups of squash and the sauce mixture together and blend until smooth.

Wash kale and rip it away from the stem into bite sized pieces. Steam kale for about 5 minutes or until bright green.

Cook noodles according to package instructions. (Time this so you can add other ingredients as soon as the noodles are done as they can become sticky.)

In a large pot, to the noddles add 3/4 of the sauce, 2 cups of kale and one cup of Daiya cheese. Mix together. You can eat the mac and cheeze as is, or transfer to a baking dish, top with a breadcrumb mixture (1 cup of breadcrumbs, paprika and 2 Tbsp Earth Balance and salt), bake for 10 min at 350oF and then broil the breadcrumbs at the end for colour.

Although there are a few steps to this meal- a) roasting squash b) preparing sauce c) steaming kale d) boiling noodles e) preparing bread crumbs, the squash and sauce can be prepared ahead of time making for a quick dinner when it's time.

Now, go write your grocery list and let me know how it turns out! You wont regret it.


Cecilia - Space for Life said...

Mmmm, this looks SOOOO good! I have some squash just waiting for this recipe. I think I have most of the ingredients on hand except for the Daiya and the pasta. I'll make it tomorrow night and let you know how it goes.

Cecilia - Space for Life said...

It's in the oven... I decided to just roast the squash in half, so much easier than peeling and chopping before hand and decided to throw an onion (quartered) and a few garlic cloves in there to mix in with the sauce. Umami yum! I'm going to see how it is, but I think next time I'll just leave out the Daiya, I'm not sure if it needs it with the roasted butternut squash goodness. I didn't have breadcrumbs so I used mashed up Ryvita instead. I have a feeling I'm going to enjoy this even more than traditional mac and cheese.

Cecilia - Space for Life said...

One more tip! Heat up leftover in a cast iron pan, they get all crunchy and delicious that way...

Andréa said...

Thanks for the tips Cecilia! I'm glad you enjoyed it.