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Skinny Bitch Macaroni and Four Cheeses

It's a cheesy pasta classic made just the way vegans like it.

Yield: Serves 8

Ingredients

Instructions

  1. Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside
  2. In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
  3. Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally.
  4. Remove from the heat and whisk in the Cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
  5. When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
  6. In a medium bowl, combine the bread crumbs, Parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese.
  7. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.