Some things are just too wonderful to seem real: narwhals, literally anything Beyoncé does, that first time your child sleeps through the night. Now, you can add “mac and cheese that is actually healthy” to that divine list. Straight from our kitchen is the “All-Star Mac and Cheese,” a dish that is oh-so-similar to the original but stealthily packed with lots of nutrition.
We love the versatility of this dish. Whether you want to go plant-based or vegetarian, it’s easy to adjust the recipe. You’ll also be amazed by the number of veggies you can pack into one creamy sauce. You’ll find yourself stealing from your kids’ plates with this one. Better yet, just make a bigger pot and let the whole family enjoy.
For meat eaters, this pairs nicely with shredded roasted chicken.
Whether you are trying to make a vegan rendition, or you want to add a bit of dairy, you can make this mac and cheese both ways. Bonus points if you are a Yumi subscriber and have our All-Star soup, it's a perfect addition to the sauce.
1 large (or 1.5 small) fresh butternut squash - peeled, cut into 1” cubes
3/4 cup unsweetened & unflavored milk or oat milk (or other milk substitute)
1 tbsp oat flour (or arrowroot powder)
5 tbsp nutritional yeast, or more to taste (You can also add some parmesan cheese -- a quarter cup of grated cheese -- to the mix, if you want a slightly cheesier finish)
2 tsp Dijon mustard
1 large clove of fresh garlic (or 2 smaller cloves)
1/2 tsp onion powder
1 tbsp fresh lemon juice (or juice from 1 whole lemon)
1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
16 oz lentil pasta
Bonus: add a jar of Yumi's All-Star Soup (to amp up the veggie factor)
Preheat oven to 350F. Line sheet tray with parchment paper. Toss squash with extra virgin olive oil and roast for about 40 minutes, uncovered, until tender.
Meanwhile, prepare the "cheese" sauce in a pot on the stove top. Add Earth balance butter, or butter, over medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Whisk in remaining ingredients (nutritional yeast, Dijon, onion powder, and garlic) over low heat until thickened (about 5-7 minutes or so).
Cook your pasta according to package directions, until cooked, still slightly al dente. Rinse with cool water and toss with olive oil.
In a blender, blend the sauce with roasted squash and Yumi's All-Star soup if you have it. Add lemon juice and additional stock / oat milk until smooth.
Add salt and pepper to taste.
Toss cooked pasta with sauce and mix until well coated. Season with salt as needed, if your child is over 1.