For the past week my wife has been asking me to put together a mac and cheese casserole and it was about time that I get around to it. I always mean to write down the recipe and never do; until this one. It came out awesome and my wife AND kids went back for seconds.
This is a simple recipe, you don’t need to go crazy and pre-soak or have any more skill than I, and that’s limited. So here’s what you got to do.
Preheat over to 350º
Get some water boiling for the squash, add squash and bring back to a boil, turn down to a simmer once it’s rolling.
Pan cook the tempeh bacon then dice up. Set aside.
Once its soft, spoon it out of the water and add to a blender.
Put macaroni in the water you just boiled and cook as per the package.
Add all the ingredients below minus the tempeh and 1 cup of the cheddar shreds, you are going to use that later.
Once it’s nice and creamy, put in the pot that you have the pasta (which should have been drained by now).
Add the tempeh bacon and mix well.
Pour into a 9×12 casserole dish and top with the other cup of cheddar shreds and sprinkle some paprika on top.
Bake for 30 minutes and serve.
1 package macaroni
1 package tempeh bacon
2 cups butternut squash
1/2 raw cashews
3/4 cup of unflavored soy milk
4 tbsp nutritional yeast
2 cups cheddar shreds
2 tsp salt
2 tsp pepper