This plant-based spin on mac and cheese is so rich and creamy you may even prefer it to more traditional versions. Make it vegan and gluten-free by using both gluten-free pasta and bread crumbs.
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Ingredients
In large saucepan of boiling salted water, cook squash until tender, about 10 minutes. Drain and return to pan; mash with potato masher. Stir in non-dairy milk, nutritional yeast, mustard, garlic, salt and pepper; heat over medium heat just until simmering, stirring occasionally.
Meanwhile, in large pot of boiling salted water, follow package directions to cook pasta until al dente. Drain and stir into squash mixture along with all but ½ cup (125 mL) of the “cheese” until well combined. Scrape mixture into greased 10-cup (2.5 L) oval or rectangular casserole dish.
In small bowl, combine panko, remaining “cheese”, oil and basil; sprinkle evenly on top of casserole. Bake in preheated 400°F (200°C) oven until bubbly and golden, about 20 minutes. Let stand 5 minutes before serving.
Test Kitchen Tip:
o Available in flakes or powder form, nutritional yeast can be found in natural food stores and some supermarkets. A favourite in meatless recipes, it adds savoury, cheese-like flavour while also being a source of protein and minerals. Most brands are vegan but check the label to be sure.
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