Beer + Butternut Squash Mac N Cheese {Recipe}

One of the best things about creating a new recipe is taste testing. I don’t always make recipes multiple times, but this was one that I enjoyed tweaking and eating several times. I was happy to eat this for lunch or dinner, paired with a kale salad more often than not. Cheesy pasta balanced with greens – yep, that’s the way I roll!

Beer & Butternut Squash Mac N Cheese

I’m apparently on a vegan cheese kick recently, which is fine with me! And Kirk isn’t complaining much either. This particular recipe started a picture I saw on pinterest and knew I had to veganize it. I actually have a board devoted to those type of ideas, but they don’t always turn into recipes. I’m so glad this one did!

If you’re looking for a mac n cheese that is swimming in sauce, double the cashew cream and the cheddar cheese. If you’re a fan of a lighter coating, I think you’ll like the ingredients the way they are.

Beer & Butternut Squash Mac N Cheese

Beer & Butternut Squash Mac N Cheese

by Heather Blackmon

inspired by Back to Her Roots

Keywords: bake entree side vegan vegetarian

Ingredients (serves 4-6)

  • 1 lb butternut squash, diced
  • 9 oz pasta
  • 2 garlic cloves, minced
  • 3/4 cup cup almond milk
  • salt & pepper
  • 1/2 cup cashews
  • 1/4 cup water
  • 1/2 cup silken tofu
  • 2 tablespoons nutritional yeast
  • 1/2 beer
  • 1/2 cup cheddar
  • 1 jalapeno, diced
  • 1/4 cup bacon bits
  • 1/2 cup panko
  • Optional toppings: non-dairy sour cream, salsa

Instructions

Preheat oven to 375 degrees.

Cook pasta according to package directions. Drain & set aside.

Add butternut squash, garlic, and almond milk to medium pot coated with cooking spray. Cook over medium heat for 20 minutes (or until soft), stirring occasionally.

While squash is cooking, grind cashews in food processor until reduced to a course meal. Slowly add water until paste until cream is formed. Add nutritional yeast and silken tofu and blend until smooth.

Add cashew mixture, beer, and non-dairy cheddar to pan and stir until cheddar is melted. Stir in jalapenos and bacon bits.

Add pasta and stir until evenly coated. Transfer mixture to casserole dish or 9×9 baking pan coated with cooking spray. Top with panko.

Bake for 30 minutes or until top is browned.

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Beer & Butternut Squash Mac N Cheese

We enjoyed this both without toppings and with sour cream & salsa – depends on the mood I’m in. I think this is one of those recipes I could make multiple times…I mean, it is mac n cheese!

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Questions for you:

  • Any flavors you’ve been eating a lot of recently?
  • What is your favorite comfort food?
  • What would you pair with the Mac N Cheese?
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  1. says

    As soon as I saw the title of this post I thought, “Wow, she is on a vegan cheese kick lately.” Glad to know I’m not the only one thinking that. :)

    For some reason, vegan cashew-based cheese all of a sudden looks super easy. I know you’ve told me this before, but today I am so motivated to go make some.

    Of course, I have a whole day of work to get through, so we’ll see what happens after the next 8 hours or so…
    Sarah @ The Smart Kitchen recently posted…Sit Down, You’re Rockin’ the Proat(s)My Profile

    • says

      Haha – you’re very observant! I do get into phases with food and it takes me a while to get it out of my system. I was like this for a while with kale too (which I have remarkably gotten less obsessive about). You HAVE to make cashew cheese…and give me all the credit for making you do it, of course! ;)

  2. says

    you know I’ve been eating a lot of “cheese” recently too ;) my thing lately? deli sandwiches. just a simple bread, tofurkey, cheese and TONS of crunchy iceberg… toasted in the oven a minute to melt the cheese and crisp the bread… I cannot stop, in fact, I had one for breakfast! :D

    this recipe looks awesome – I have been craving a cheesy mac lately…
    Kristina recently posted…roasted plum ice creamMy Profile

  3. says

    Beer, cashews, squash and “cheese?” Well, now I really want this–These flavors sound amazing. Bookmarking this for a day where I just really need a cozy meal! And I’m such a doof–I always had the neon orange craft mac n’ cheese with hotdogs as a treat when I was a kid, so I still go buy a veggie dog any time I have mac n’ cheese. It’s just the perfect combo! Although I suppose I could be more adult and buy a fancy tofurkey italian sausage type thing instead these days.
    Allie recently posted…WIAW: The Protein BluesMy Profile

      • says

        Oh, I love fieldroast! I buy one every thanksgiving/Christmas. Is it bad that my mind’s already spinning and I’m thinking of showing up to the family Thanksgiving with a fieldroast and a big casserole dish full of this mac? Can never plan too far in advance, right?

    • says

      The skin is a pain – I usually make Kirk slice into it for me if it’s a big one. I hope you try the mac & cheese – and then let me know what you think!!

    • says

      Either one of those sides sounds great. Did you ever think you’d been suggesting kale to eat when you were a kid? It’s funny how our tastes change (for the better). :)

  4. says

    OH MAN…this looks delish! Thanks for sharing – I think Mikey would die if I made this for him! :D My favorite comfort food? Probably coffee. I know it seems weird, but if I’m alone, in a new place, or in an uncertain environment, I make or buy a cup of black coffee…something I’ve noticed with all the life changes in our lives over the past almost-5 years of marriage. ;)
    Bonnie recently posted…Friday: Focus on FUN!My Profile

  5. Clementine says

    Made this last night for my roommates and they LOVED it!
    I will definitely be making this again as a less boring version of my favourite comfort food :)

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