Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. As the author of the cookbook Food52 Vegan, I love creating vegan alternatives to comfort dishes. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt and lemon juice. (You can use any leftover sauce as a cheese dip.)
I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish. Win, win!