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Vegan Mac & Cheese
At a Glance
- Total
- 50 min
- Servings
- 6 servings
Categories
- Main Course; Pasta
- Baking; Boiling; Blending
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Vegan macaroni and cheese made with a butternut squash and roasted garlic sauce thickened with arrowroot or cornstarch.
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Equipment
Oven, baking sheet, pot, blender
Ingredients
- 2 cups cooked butternut squash
- 1 clove roasted garlic
- 2 tablespoons arrowroot or cornstarch
- Macaroni or pasta, amount not specified
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Instructions
Roast the garlic with the squash at 375 degrees F for 30 minutes, if not already cooked.
Cook the macaroni or pasta according to package directions.
Blend the cooked butternut squash, roasted garlic, and arrowroot or cornstarch into a sauce.
Combine the sauce with the cooked pasta and heat until thickened and warmed through.
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