[[ recipeID=recipe-8lpsj3zzv, title=Sweet, Spicy Butternut Macaroni and Cheese ]]

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Sweet, Spicy Butternut Macaroni and Cheese

PLANT-BASED | SOY FREE* | QUICK & EASY

This one-pot macaroni and cheese is one of my favorite go-to meals. It is quick, easy and sometimes I get to enjoy the leftovers - if I am lucky! Our twist on this old favorite has gives a kick of heat and a touch of sweetness to balance it all out. We top it all off with a favorite addition - butternut squash!

This is another great way to use miso paste in a recipe. Miso paste can be substituted for salt in any recipe. We recommend using a light miso paste for this recipe to compliment the flavor profile. Use our Chickpea Miso paste if you want to make it soy-free*. We choose the classic Mellow White miso paste to make this recipe, but sweet white miso or chickpea miso will work perfectly as well.

Servings: bowls

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

  • 1 pound Butternut Squash (whole or cut and peeled)
  • 1 Onion
  • 1 tablespoon Chopped Garlic
  • 18 ounces Vegan Kimchi
  • 2 tablespoons Olive Oil
  • 1 pound Dry Pasta (elbow macaroni, shells, or other short pasta)
  • 2 cups Vegetable Broth
  • 2 tablespoons Mellow White Miso paste (use Chickpea Miso for soy free, or Sweet White Miso)
  • 2 cups Water
  • 1 pound Sharp Cheddar Cheese (vegan cheese can be substituted here)

Optional

  • ¼ cup Brown Sugar
  • 4 Scallions (green onions)

Instructions

  1. Peel butternut squash cut flesh into ½ inch cubes. Peel and finely chop 1 onion. Bring 2 cups water to a low boil and dissolve the miso paste in the water and set aside.
  2. Heat olive oil in a large soup pot or dutch oven on medium-high heat. Add onion and cook, stirring often, until softened slightly, about 2 minutes. Add garlic and kimchi and cook until kimchi is starting to brown and stick to bottom of pot, about 5 minutes.
  3. Add squash to pot and reduce heat to medium. Cover and stir halfway through. Cook covered until squash is tender (a knife should pierce flesh easily), about 6–8 minutes.
  4. Remove lid and add pasta, vegetable broth, and miso broth to the pot. Cover and bring to a simmer; cook until pasta is al dente and most of stock is absorbed (some liquid should be left in pan), about 6–8 minutes.
  5. Reduce heat to low, add cheese to pot and stir until cheese is melted and gooey, about 2 minutes. Add brown sugar (optional) and stir to incorporate fully. Taste and adjust seasonings to your preference. Serve with sliced scallions on top if desired.