The cheesiest vegan macaroni and cheese and my daughter’s favorite!

Ingredients

• 2 cups Butternut Squash (peeled and cubed)
• 1 cup Potato (peeled and cubed (about 1 medium russet))
• 2 cloves Garlic (minced)
• 1 tsp Dried Herbs (thyme, rosemary, or herb blend of choice)
• 8 oz Elbow Macaroni (or any short pasta)
• 1 tsp Pink Salt (Himalayan pink salt or regular kosher salt)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 cup Plain Unsweetened Yogurt (almond or cashew based, dairy-free)
• 2 tbsp Nutritional Yeast (adds cheesy flavor)
• 1 cup Cheddar Cheese (shredded, sharp)
• 1 cup Mozzarella Cheese (shredded, part‑skim)
• 1 tsp Garlic Powder (optional, for extra flavor)
• 0.5 cup Vegetable Broth (low‑sodium)
• 1 pinch Paprika (for garnish)

Instructions

1. Prep Vegetables

   Peel and cube the butternut squash and potato into bite‑size pieces. Toss them with minced garlic, dried herbs, and a pinch of pink salt. Set aside while you cook the pasta.

   Time: PT15M

2. Cook Pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni and a pinch of pink salt, cooking until al dente according to package directions (about 8‑10 minutes). Drain and return to the pot.

   Time: PT10M

3. Make the Creamy Sauce

   In the large skillet, melt the butter over medium heat. Add the prepared squash and potato cubes and sauté for 2‑3 minutes. Stir in the unsweetened yogurt, nutritional yeast, shredded cheddar, shredded mozzarella, and garlic powder. Cook, stirring constantly, until the cheese melts and the mixture becomes thick and creamy, about 5 minutes. Add the vegetable broth and continue stirring for another minute.

   Time: PT7M

4. Combine Pasta and Sauce

   Add the drained macaroni back into the skillet with the sauce. Toss gently until every noodle is evenly coated. Taste and adjust seasoning with more salt or garlic powder if needed.

   Time: PT2M

5. Optional Bake for Golden Top

   Transfer the mac and cheese to a greased baking dish. Sprinkle a light layer of paprika (or extra shredded cheese) on top. Bake in a pre‑heated oven at 350°F for 15 minutes, or until the surface is lightly browned.

   Time: PT15M

   Temperature: 350°F

6. Serve

   Spoon the mac and cheese onto plates, garnish with an extra pinch of paprika if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

22g

Carbohydrates

53g

Fat

25g

Fiber

2g