This Mac n' Cheese has zero taste compromise and rivals any good ol' Mac n' Cheese I've ever tasted! Loaded with butternut squash and caramelized onions, the flavour is off the charts and is so much more nutritious than the regular version! Note you will need a high powered blender like a Vitamix to make this.
Combine all of the crumb topping ingredients in a small bowl and mix together to combine. Set aside.
Prepare the cashew cream as per the notes.
Add the oil to a small saucepan on low heat and add the onions and garlic cloves. Cook, stirring, until the onions are golden brown and soft, about 13-15 minutes. Set aside.
Cook the butternut squash in a pot of simmering water until soft. Drain and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain in a colander and return to the pot when done.
While the pasta is cooking, add the cooked squash, cashew cream, nutritional yeast, flour, vegan butter, cooked onion and garlic mixture to the Vitamix blender. Blend, starting on low and gradually increasing to level 10, for 3 minutes until the mixture is hot and smooth. Add salt and pepper to taste (blend to combine).
Preheat the oven to broil.
Add the pasta sauce to the pasta, stir to combine, and transfer to an 8x8 baking dish. Sprinkle with the crumb mixture and broil until the crumbs are golden brown. Serve immediately.
Note: I make a batch of cashew cream once a week and use it in cooking for dishes like this. For this recipe simply soak 3/4 cup of raw cashews in boiling water for 20 minutes, drain, and add them (unblended) to the Vitamix container along with 3/4 cup of water and the squash and other ingredients as per the instructions. They will blend up to a smooth consistency in the sauce!