Macaroni & No-Cheese

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Servings: 6 Difficulty: Intermediate
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Creamy, comforting vegan macaroni made with roasted butternut squash puree instead of cheese
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This comforting twist on classic macaroni and cheese uses roasted butternut squash to create a naturally creamy, orange-hued sauce without any dairy. The sweetness of the squash balances perfectly with savory seasonings like garlic and mustard powder, creating a rich texture that mimics traditional cheese sauces. It’s an ideal weeknight dinner that feels indulgent yet wholesome. Perfect for vegetarians, vegans, or anyone looking to reduce dairy intake without sacrificing flavor. The dish is quick to prepare, budget-friendly, and deeply satisfying for the whole family.

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Macaroni & No-Cheese

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 11.2

Description

This comforting twist on classic macaroni and cheese uses roasted butternut squash to create a naturally creamy, orange-hued sauce without any dairy. The sweetness of the squash balances perfectly with savory seasonings like garlic and mustard powder, creating a rich texture that mimics traditional cheese sauces. It&# 226;ÂÂs an ideal weeknight dinner that feels indulgent yet wholesome. Perfect for vegetarians, vegans, or anyone looking to reduce dairy intake without sacrificing flavor. The dish is quick to prepare, budget-friendly, and deeply satisfying for the whole family.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC). Cut the butternut squash in half, remove seeds, and place cut-side down on a baking sheet.
  2. Roast the squash for 30-35 minutes until tender and easily pierced with a fork.
  3. Meanwhile, bring a large pot of salted water to a boil and cook macaroni according to package directions until al dente.
  4. Scoop the flesh from the roasted squash into a blender or food processor.
  5. Add garlic, onion powder, mustard powder, nutritional yeast (if using), salt, pepper, and a splash of plant-based milk or pasta water to the squash.
  6. Blend until completely smooth and creamy, adding more liquid if necessary to reach a sauce-like consistency.
  7. Drain the pasta, reserving 1 cup of starchy pasta water.
  8. Return pasta to the pot and pour the squash sauce over it.
  9. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly and reaches desired creaminess.
  10. Season with additional salt and pepper to taste, then serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 11.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: macaroni, butternut squash, vegan cheese, dairy free, comfort food, plant based, creamy pasta, easy dinner, healthy comfort, squash sauce, vegetarian main, family friendly, budget meal, roasted squash, gluten free option, quick dinner, autumn recipe, winter warmer, kid friendly
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