Baked Macaroni & Cheeze

Baked Macaroni & Cheeze

Details

Smoked gooda cheeze sauce, sautéed onions and butternut squash form the base for this comforting plant-based macaroni and cheeze.
  • Serves: 2 to 4
  • Active Time: 30 mins
  • Total Time: 45 mins
  • Views: 10,401
  • Success: 100%

Steps

Step 1: Making the Cheeze Sauce

• 1/2 cup roasted cashew nuts
• 1/4 cup nutritional yeast
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tbsp flour
• 1 tbsp light miso paste
• 1/4 cup beer
• 1/2 cup plain, unsweetened non-dairy milk

Method

To make the cheeze sauce, using a high speed blender, blend together the roasted cashews, nutritional yeast, onion and garlic powder, flour, miso paste, beer and non-dairy milk until you reach a smooth consistency.

Alternatively, if you do not have a high speed blender, process the cashew nuts and nutritional yeast until you reach a paste-like consistency, then add the remaining ingredients and blend until smooth. Note that this method will not likely produce as smooth of consistency.

Step 2: Making & Assembling the Macaroni & Cheeze

• 16 oz cooked pasta (cavatappi or noodle of choice)
• 1 cup shredded butternut squash (approx 1/2 butternut squash)*
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 small white onion (or 3 shallots), finely diced
• 1 tbsp non-dairy butter, or oil

Method

If you have not already, cook the pasta — making sure it is cooked al dente.

*For the squash, peel the squash and then using a food processor shred the squash using the course grater attachment. Alternatively, you can use the large holes on a box grater.

Next, heat a large non-stick fry pan over medium heat. Once hot, add the butter, followed by the onions. Cook for a minute or so, and then add the grated squash.

Let cook for 5 minutes or so, or until the squash and onions have fully cooked through.

At this point, add the pasta to a large bowl and pour in the cheeze sauce. Add the onion and squash and gently stir to evenly distribute the ingredients. Taste for seasoning.

Note: Depending on how creamy you like your macaroni and cheeze, you may wan to add a touch more non-dairy milk (or save some of the pasta water), to thin the sauce out a bit. The recipe as it stands now, is meant to be a somewhat of a drier macaroni and cheeze.

Step 3: Baking & Serving the Dish

• 3/4 cup plain breadcrumbs
• 2 tbsp non-dairy butter, melted

Method

Preheat the oven to 400°F (205°C)

Next, place the macaroni mixture into a greased casserole dish, or a cast iron fry pan.

Add the melted butter to the breadcrumbs and toss to coat the crumbs in the butter. Top the macaroni with the breadcrumbs and bake for 15 to 20 minutes, or until the pasta has heated through and the breadcrumbs have formed a nice golden crust.

Let cool for 5 to 10 minutes before serving.

Chef's Notes

Cavatappi pasta is basically just longer, fancier macaroni noodles.

2 Comments

  • Omar E
    Omar E
    I would love to make this. What would you suggest as non-alcohol substitute for beer? Broth, Apple Juice, A malty soda, ....?
  • Dawn T Rouxbe Staff
    Dawn T
    While it will alter the flavor slightly, you can simply omit the beer and if teh sauce seems to thick, add a bit of stock or water. For other substitutions, you may want to bookmark this site — they list most foods and beverages and also often provide substitutions. Cheers!

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