Ingredients
- 1 tablespoon refined coconut oil,
melted, or safflower oil, plus more
for the casserole dish
About 2 tablespoons fine sea salt
1 pound whole wheat or
brown rice elbow macaroni
2 (10-ounce) packages frozen
pureed winter squash
2 cups soy or rice milk
4 ounces vegan cheddar cheese,
shredded
2 ounces vegan Jack cheese,
shredded
4 ounces (about 1⁄2 cup)
vegan cream cheese
11⁄2 teaspoons powdered mustard
1⁄8 teaspoon cayenne pepper
1⁄4 cup whole wheat bread crumbs
2 tablespoons vegan Parmesan
cheese
Description
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