Creamy Mac and Cheese

Creamy Mac and Cheese

This cheese was super creamy. We ended up using it for mac and cheese and then I added some spice to it and used it as a nacho cheese as well. I like it because it serves as a great base for these things. So feel free to load it up with other flavors!



1 med butternut squash (peeled, chunked, seeds removed) 
1 cup veggie stock
1 tbsp garlic powder
1/2 tsp salt 
1 (or so) cup milk alternative 
1 tsp ACV 
1 tsp mustard


  1. Place chunks and stock into a medium saucepan over medium heat. Cook until mushy, stirring occasionally.
  2.  Using a stand mixer or hand mixer start to whip the cooked squash. Continue to whip until the mixture is very smooth (you can’t over whip this!!!)
  3. Add in seasonings and slowly stream in milk until it is the desired consistency.
  4. Drain pasta (I used @eatbanza ) and reserve a little liquid(like a tbsp or two)
  5. Add the sauce and the pasta back into the pan over low heat.



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