Whenever you’re feeling down, need a pick me up, or just randomly want comfort food macaroni and cheese is the go-to for every person under the sun … seriously. It’s like the one food you don’t mind pouring from a box and devouring powdered cheese. Why? Because that’s what you grew up eating. But then you grow up and get a refined pallet (ha, ha, ha) and decide you want more flavor, vegan cheese, gluten-free noodles, and veggies so you don’t feel bad eating it. So then you have to go and do a lot of cooking … or do you? I hope you get to enjoy this vegan and gluten-free Butternut Mushroom Mac and Cheese.
Unknowingly to both my cousin and me, we follow the same Insta star Tawnie from Kroll’s Korner – my cousin tagged me on an amazingly delicious looking photo and said we needed to try it. I just laughed, like LOL okay sure … we’ll try it sometime. Well now’s the time! This month’s The Recipe Redux challenge was to go to one of our favorite Reduxer’s site and either choose a recipe to make or redo one – this one is mine! I originally just started following Tawnie on IG because she was a Reduxer, but then her photos were so delicious looking then I found out she’s from Northernish California and a nutritionist, also! I couldn’t not follow her! She writes at Kroll’s Korner and has some amazing looking recipes.
This recipe though? Oh man, with the goodness. I love butternut squash but only recently. Just the last two years I have actually started buying and eating it – we were only zucchini squash people growing up. But then a couple years ago at a buffet I had butternut stuffed ravioli in Alfredo cream sauce with mushrooms … I know the cream sauce, but this was pre-vegan … and OMG yum! Just yum! This recipe of Tawnie’s, Alfredo Lentil Penne w/Butternut Squash & Kale, looked amazing, so I decided to turn it into mac & cheese which sounds equally amazing, so here I am to veganize, make gluten-free, and of course add mushrooms!
This is the simplest mac and cheese ever – the longest part was bringing the water to a boil. Slice the mushrooms thinly then add to a large saute pan with olive oil and cook on medium-high heat. While the mushrooms are browning, mince the shallots. Add to the mushrooms and let cook until just turning translucent. Add the butternut puree, garlic and spices, and mix. Add the milk and mix and let come to a boil and cook a few minutes. Add the cheese and stir to begin melting – Daiya doesn’t melt well so don’t expect it to. Just let it start getting gooey, and turn heat down to low. Drain the cooked noodles then add to the pan and mix. Let cook a couple minutes and then it’s ready. Enjoy!
Butternut Mushroom Mac & Cheese,
1 Box Ancient Harvest Quinoa Elbow Noodles
2 Pkg Whole Cremini Mushrooms, sliced
2 Shallots, minced
2 Tbsp Olive Oil
1 Can Butternut Squash Puree
1 Tbsp Minced Garlic
1 Tsp Black Pepper
1 Tsp Sage
1 Tsp Mustard Powder
1 C Silk Unsweetened Almond Coconut Milk
2 C Daiya Cheddar Shreds
1. Bring water to a boil. Dump in noodles and cook until soft.
2. Slice mushrooms thinly. Dump in a large saute pan with oil. Saute on medium-high heat.
3. Mince shallots; dump into pan once mushrooms are starting to brown, and turn heat to medium.
4. Cook until shallots are starting to turn translucent.
5. Dump in puree, garlic and spices and milk.
6. Let come to a boil then add cheese.
7. Let cheese melt as much as possible then drain and add the pasta to the pan and turn heat to low.
8. Let cook through then turn heat off.
9. Portion out and enjoy!