This recipe does not have a rating because it does not have enough votes.
Tried it? Rate it!
Skinny Bitch Macaroni and Four Cheeses
It's a cheesy pasta classic made just the way vegans like it.
Yield: Serves 8
1 tablespoon refined coconut oil, melted, or safflower oil, plus more for the casserole dish
About 2 tablespoons fine sea salt
1 pound whole-wheat or brown rice elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups soy or rice milk
4 ounces vegan Cheddar cheese, shredded
2 ounces vegan Jack cheese, shredded
4 ounces (about 1/2 cup) vegan cream cheese
1 1/2 teaspoons powdered mustard
1/8 teaspoon cayenne pepper
1/4 cup whole-wheat bread crumbs
2 tablespoons vegan Parmesan cheese
Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside
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.
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.
Remove from the heat and whisk in the Cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
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.
In a medium bowl, combine the bread crumbs, Parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese.
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.
Are you looking for a new book to jump start your diet efforts? Time Magazine has an informative review of the latest diet books and the ones you shouldn't glance over at the bookstore. Among them are the latest from the "Skinny Bitches" and one that's a not-so-subtly rip, I mean, homage to the Skinny Bitch...
Peta's World Vegetarian Week
Yesterday was the kick-off to World Vegetarian Week, an effort sponsored by PETA to encourage more people to adopt a vegetarian lifestyle. Bruce Friedrich, a VP at PETA, has given a top-ten list for reasons you should consider going veggy, and we're sharing that summary here.
1. Helping animals helps the global poor
This Roasted Red Pepper Dip was created by the Biggest Loser chef. With a bit of Moroccan flair, it's just the perfect dip for veggies, Wasa crackers, whole-grain bread, shrimp or even as a sandwich spread. It's totally cravable with no guilt at only 22 Calories.
Sambazon Acai products are trusted to be pure and natural and provide all the positive nutritional benefits of acai berries. This acai smoothie recipe is organic and a perfect way to boost energy for your day or a workout.
If you've switched to a vegan lifestyle, but still crave this gooey, cheesy classic, then this recipe from Skinny Bitch in the Kitch will satisfy your hunger. Made with four kinds of vegan cheese, rice noodles, winter squash and lightly seasoned, this macaroni and cheese recipe will bubble to perfection.