Here’s a homemade mac and cheese with a lot of flavor! You’d never guess the sauce is made with veggies and beans.
- 16 oz brown rice or corn pasta (can also use whole wheat or bean pasta)
- 20 oz butternut squash (you can buy a pre-packaged already cut butternut squash)
- 1 red bell pepper, roasted
- 1 1/2 cup unsweetened soy or almond milk
- 1/4 cup cannellini beans
- 4 tbsp nutritional yeast
- 2 tbsp arrowroot powder or corn starch
- 4 tsp Dijon mustard
- 1 tsp garlic powder
- ground black pepper, to taste
- Optional: Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
- Preheat oven to 425F. Roast butternut squash cubes and red bell pepper for about 40 minutes, or until tender.
- Once the butternut squash and bell pepper has cooked and is cooled, begin cooking the pasta according to the package directions.
- Meanwhile, in a high-speed blender combine all ingredients, except pasta and any mix-ins. Blend until smooth.
- Once the pasta is cooked drain it with colander.
- Pour the cheese mixture into the pot and heat. Once warm, rinse the pasta and add it to cheese mixture. Gently stir to evenly coat the pasta.
- Gently stir in any mix-ins you want to include in your mac and cheese.
This mac and cheese is best eaten fresh.