Crispy Baked Vegan Mac and Cheese
"Hands down best vegan mac and cheese I have made. It’ll definitely make an appearance at Thanksgiving!"
"My favorite Mac recipe, kids love it too!"
"This is so yummy! Veganizing cheese related dishes is usually something I avoid. But this was honestly so great."
First, Roast the butternut squash halves for 45-55 minutes, or until completely fork tender and lightly browned.
Scoop out 1 ½ cups of the butternut squash flesh.
Add the butternut squash flesh to a blender with all of the remaining cheese sauce ingredients.
Blend until thick, creamy, and smooth.
Mix together the panko, nutritional yeast, salt, paprika, and melted vegan butter.
Now make the crispy breadcrumb topping.
Pour the cheese sauce over the cooked macaroni, toss well to coat. Then transfer the mac and cheese to a 3-quart baking dish and spread out evenly.
Sprinkle the breadcrumb topping over the mac and cheese. Bake for 15-20 minutes until the topping is crispy and golden brown. Enjoy!
Get the recipe!