Chef Whitney’s Vegan Mac and Cheese Recipe

Our January 2020 Chef of the Month, Whitney Watts, has shared her famous Vegan Mac and Cheese Recipe. This cheesy recipe is always a crowd pleaser, and as Chef Whitney says, “who doesn’t want to know how to make a tasty, easy Vegan Mac and Cheese?”

Ingredients

  • 2 Cups cooked macaroni shells
  • 1.5 Cups cooked butternut squash (peel, deseed, chop & boil for 15 minutes until soft)
  • 1 Cup Daiya Classic Blend shredded cheese
  • 1 Cup Daiya Cheddar shredded cheese
  • 1/3 Cup vegan cream cheese
  • 1.5 TBSP Paprika
  • 1 TBSP salt
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP grape seed oil

Directions

  1. Preheat over to 400.
  2. Add 1 cup of water to butternut squash and purée.
  3. Add cream cheese, add 1/2 cup of each Daiya shredded cheese (both classic and Cheddar), and seasonings. Purée until smooth and creamy.
  4. Mix in macaroni noodles.
  5. Add to baking dish ( I baked in a cast iron skillet), top with grape seed oil and bake for 25 mins or until top appears a bit crispy.
  6. Remove from the oven and let cool for 5-10 minutes.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

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