Spicy Roasted Veggie Mac and Cheese

Spicy Roasted Veggie Mac and Cheese

Everybody loves a good bowl of Mac and Cheese. It’s super comforting, seriously delicious, and 100% soul warming. And this version? It’s super light on the dairy and packed with veggies!

A total weeknight win.

This Spicy Roasted Veggie Mac and Cheese is wildly easy to make and flexible based on what you like/is in the fridge.

Spicy Roasted Veggie Mac and Cheese | Sip + Spice

My favorite part about this bowl of creamy goodness is this light cheese sauce. We’re using a standard technique for vegan cheese sauce—roasted butternut squash! The combo of roasted squash, nondairy milk, nutritional yeast and miso, with a few spices and you have a delicious, creamy sauce that gets close to a good cheese sauce.

Now if you want to keep it vegan without adding the cheese, be my guest…I love it that way!

However, in this mac and cheese, I wanted to add a little real cheese flavor into the sauce, so we add a small amount at the end to really tie it all together!

Spicy Roasted Veggie Mac and Cheese | Sip + Spice

It’s all up to you! Make this Spicy Roasted Veggie Mac and Cheese alllll yours!

Spicy Roasted Veggie Mac and Cheese
Servings: 6
Ingredients
  • 1 1/4 cups butternut squash cubes
  • 1 medium onion
  • 4 cups veggies (peppers, brussel sprouts, broccoli, etc)
  • 1-2 jalapenos
  • Olive oil
  • Salt
  • Black pepper
  • 1 lb pasta whole wheat, gf or regular!
  • 1 cup nondairy milk
  • 1/4 cup nutritional yeast
  • 2 cloves garlic peeled
  • 2 tablespoons miso (or 2 teaspoons dijon mustard)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chipotle seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded white cheddar optional
  • 1/4 cup shredded Parmesan optional
  • 2 tablespoons fresh basil sliced
Instructions
  1. Preheat the oven to 425ª F. Toss the butternut squash cubes in 1 tablespoon of olive oil and bake for 30 minutes.


  2. Once cooled slightly, toss butternut squash cubes in the blender, and add the onion and chopped veggies to your sheet pan. Roast for another 20-30 minutes.


  3. Cook pasta according to direction on the package and drain.


  4. In the high-speed blender with the butternut squash, add the nondairy milk, nutritional yeast, garlic clove, miso, Italian seasoning, chipotle seasoning, salt and pepper. Blend on high until thoroughly mixed.


  5. Add the sauce into the cooked pasta along with all the roasted veggies, the shredded cheese, if using, and the basil. Serve!


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