Vegan/ Gluten Free Mac and Cheese

Macaroni and Four Cheeses

• 1 Tbsp refined coconut oil, melted
• 2 Tbsp salt
• 1 lb GF Pasta
• 2 (10 oz) packages frozen pureed winter squash
• 2 cups almond
• 4 oz vegan shredded cheddar cheese
• 2 oz vegan shredded jack or some other white cheese
• 4 oz vegan cream cheese
• 1 1/2 tsp powdered mustard
• 1/4 cup pulverized pretzels (ground into crumbs in a food processor)
• 2 Tbsp vegan Parmesan cheese

Preheat oven to 375 degrees.  Oil a 2-quart casserole dish and set aside.

In a 4-6-quart pot, combine 3 quarts of water with 1 1/2 tablespoons of the salt.  Bring water to a boil and cook the pasta according to the package directions.

Meanwhile, in a 3-4-quart pot 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 a medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, and the remaining 1/2 Tbsp of salt.

When the pasta is done, drain it, the 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 crumbs, Parmesan, and coconut oil (if using).  Sprinkle the mixture over the top of the macaroni and “cheese.”  Place the casserole dish and bake for 20 minutes, then broil for 2-3 minutes until the top is nicely browned.