NOT My Mommas Mac and Cheese
Not too long after I started eating whole-food plant-based I searched for a mac and cheese recipe. Our two granddaughters were living with us and loved mac and cheese. They had always eaten the boxed dinner kind. I’d made them my mother’s mac and cheese and they loved it. But, I had discovered just how unhealthy this dinner from my childhood was for us.
I came across a recipe. I can’t really remember where I found it. It was titled something like Slow Cooker Vegan Mac and Cheese. So, I thought I’d give it a try.
I tried it and we loved it. The problem is that it doesn’t taste anything like any mac and cheese I’ve ever had. It has a totally different taste, but one that we love. I’ve also taken it to covered dish meals and received a lot of compliments on it. But it ain’t mac and cheese.
The recipe has been tweaked and altered some. The one thing that I’ve totally changed is the name of the recipe because it definitely ain’t my momma’s mac and cheese.
Begin by roasting ½ cup of raw cashews. Roast at about 350 degrees in the oven for 5 to 10 minutes. Just watch them so they don’t burn.
Take one butternut squash, peel it, remove the seeds, and cut it into 1” cubes. Make sure you are using a sturdy peeler and a really sharp large knife. Do not attempt to cut the squash with a small paring knife or you might end up cutting fingers instead. Butternut squashes are thick and tough to cut raw.
For removing the seeds I have a gadget that I bought. It’s used in my kitchen for more than removing seeds. I find it much easier than trying to scoop out the seeds with a spoon or ice cream scoop. And don’t throw those seeds away. You just might want to grow some squash plants.
Place the cubed squash and roasted cashews in the cooker of your choice. This can be cooked in a slow cooker for 8 hours or in an Instant Pot on high pressure manual for 10 minutes. Your choice.
To the pot add 1 onion, quartered. This is totally optional. I omit the onion. Add 1 clove garlic—no need to mince or chop. Also add ½ teaspoon nutmeg, 1 tablespoon olive oil, and 1 teaspoon yellow mustard. Pour over this two cups of vegetable broth. I make my broth using 2 teaspoons of Better Than Bouillon reduced-sodium vegetable base.
Cook as mentioned above. Blend with an immersion blender until the mixture is really smooth.
Cook one pound of pasta of your choice. You’ll want to cook this so that it’s still a bit firm.
Add the cooked pasta to your blended sauce. Place in a serving bowl. You’re done! And I guarantee you’ll say, “This is NOT my momma’s mac and cheese”. But, let’s face it. Had I named this recipe Macaroni and Butternut Squash would you have even considered making it?
THE RECIPE
1 butternut squash peeled and cut into 1” cubes
½ cup cashews, roasted
1 onion, quartered (optional)
1 clove garlic
½ tsp ground nutmeg
1 TB olive oil
1 tsp yellow mustard
2 cups vegetable stock (I use Better Than Bouillon low-sodium vegetable base)
1 lb pasta
Add all ingredients except the pasta to a slow cooker or an Instant Pot. If using a slow cooker you will cook it for about 8 hours. For the Instant Pot you will cook it for 10 minutes at high pressure then release the pressure naturally.
Blend the cooked mixture with an immersion blender. Blend until it is creamy and smooth.
In a separate pot cook the pasta until it is still a bit firm.
Add cooked pasta to the blended squash mixture. Transfer to a serving dish or just serve it family-style from the pot.
Leftovers of this are best reheated in a microwave.