Skinny Bitch Vegan Mac & Chzzzz :)

-1 tablespoon safflower oil

-about 2 tablespoons fine sea salt… I did not include this.

-1 pound whole wheat or brown rice elbow macaroni

-2 (10 oz) packages frozen pureed winter squash

-2 cups soy or rice milk… I used Light Vanilla Silk

-4 oz vegan cheddar cheese (shred)… I used ‘Vegan Gormet’

-2 oz vegan jack cheese (shred)… I used ‘Vegan Gourmet’

-4 oz (about ½ cup) vegan cream cheese… I used ‘Tofutti’

-1 ½ teaspoons of powdered mustard

-1/8 teaspoon cayenne pepper

-1/4 cup whole wheat bread crumbs

-2 tablespoon vegan Parmesan cheese

Preheat oven to 375 degrees F. Oil a 3 quart casserole dish; set aside.

In a 4 to 6 quart stockpot over high heat, combine 3 quarts of water with about 1 ½ tablespoons of the salt(I did not use). Bring 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 & milk, stirring & 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 remaining ½ tablespoon of salt.

When the pasta is done, drain, and return 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.

I added a little garlic powder, paprika, and parsley flakes on top of my dish. :)