By: d-mars.com
News Provider
A beloved dish that no true Southerner can go without is macaroni and cheese. This cheesy delight graces our tables at various gatherings, from potlucks to barbecues to Thanksgiving feasts. Every family has their own unique twist on this Southern classic, and we have shared countless recipes for mac and cheese.
Some prefer a breadcrumb and herb topping, while others get creative with additions like Cajun seasoning or ham. We thought we had seen it all when it came to mac and cheese, but Tabitha Brown’s version is truly one-of-a-kind.
Tabitha Brown, a native of North Carolina, embraced a vegan lifestyle in 2017. Since then, she has discovered innovative ways to adapt her favorite Southern dishes to suit her plant-based diet. One of her beloved creations is vegan mac and cheese. Brown describes it as comforting and delicious comfort food.
Ingredients: – 4 cups of peeled, seeded, and chopped butternut squash (from 1 small squash weighing approximately 1 ½ pounds)
3 cups of peeled and chopped russet potato (from 1 large potato weighing about 12 ounces) – 1 tablespoon of garlic-herb seasoning blend
2 teaspoons of kosher salt, divided
1 cup of vegetable broth, divided
8 ounces of uncooked elbow macaroni – ¼ cup of unsalted dairy-free butter alternative (such as Miyoko’s Creamery) – ½ cup of plain unsweetened dairy-free yogurt alternative (such as GT’s CocoYo)
1 tablespoon of nutritional yeast – ½ teaspoon of garlic powder –
1 cup of shredded vegan mozzarella cheese (such as Daiya Mozzarella Style Shreds, from 1 8-ounce package)
2 cups of shredded vegan Cheddar cheese (such as Daiya Cheddar Style Shreds, from 1 8-ounce package), divided – ½ teaspoon of black pepper – ½ teaspoon of paprika (optional)
Directions: 1. Preheat the oven to 375°F with the rack positioned 6 inches from the heat source.
2. Place the butternut squash and potato in a large stockpot and add enough water to cover them by 1 inch. Add the garlic-herb seasoning blend and 1 teaspoon of salt. Bring to a boil over medium-high heat. Cook undisturbed until the squash and potato are tender when pierced with a knife, which takes about 15 to 20 minutes. Drain the vegetables and transfer them to a blender. Add ½ cup of vegetable broth. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until the mixture is completely smooth, which will take approximately 1 to 2 minutes.
3. In a separate large stockpot, bring salted water to a boil over high heat. Add the elbow macaroni and cook according to the package directions. Drain the pasta and set it aside.
4. Melt the dairy-free butter in a large broiler-safe, ovenproof skillet over medium-low heat. Add the blended squash mixture, dairy-free yogurt, nutritional yeast, and garlic powder. Stir until the mixture is smooth and well combined.
Add the vegan mozzarella and 1 cup of vegan Cheddar. Cook, stirring constantly, until the cheeses melt and the mixture becomes smooth and creamy, which takes about 2 minutes. Stir in the remaining 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ cup of vegetable broth. Add the drained pasta and stir until it is evenly coated. Sprinkle the pasta mixture with the remaining 1 cup of vegan Cheddar and paprika, if desired.
5. Cover the skillet with aluminum foil and bake it in the preheated oven for 20 minutes. Then, increase the oven temperature to broil and cook until the cheese is melted and bubbling around the edges, which takes about 3 minutes.
