This recipe was adapted from the Oh She Glows vegan mac 'n cheese. I added a ton more nutritional yeast, added roasted garlic, and tweaked the seasonings to make it my style.
Prep Time30 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 6
Author: Jenné
Ingredients
2cupsbutternut squashcooked/steamed or roasted (roast at 375° for 30 minutes)
1cloveroasted garlicroast with squash 375° for 30 minutes
2tbsparrowroot powderor cornstarch
1cupunsweetened plain non-dairy milkI use organic soy
1tbspgrapeseed oilcanola oil, or Earth Balance
3tspDijon mustard
1tsponion powder
1tbsplemon juicefreshly squeezed
1cupnutritional yeast
1 ½tspsea salt
1/2lbmacaroni noodles1/2 pack
3cupsbrussels sproutsthinly sliced
1tbspolive oil
1tspred chili flakes
Instructions
Mix the arrowroot in a small bowl with 1/3 cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes).
Strain the noodles and place in a deep baking dish to cool.
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.